Lees

Lees are dead yeast cells created during the fermentation process. They form a yeasty residue remaining in the cast after the fermentation process. To make wine clear you must drain the fermented grape juice from the lees and sediment using a method called racking. In the case of Muscadet Sur Lie, the wines are bottled without going through the racking process, thus leaving the wine with creamy, yeasty characteristics.