Domaine de la Chauviniere (by Jeremie Huchet) from Loire area France is good, though not heavy on the sur lies. Moulin de la Gravelle on the other hand has a heavier sur lies approach.
There is no specific vessel as such. If your fermentation has occured in barrel or tank, these could both be used for lees aging owing to the dead yeast cells in the vessel
Interesting and well put together
Cheers 🍷
Me who just found this channel, I’m waiting as long as I have to good luck with real life sir
Cheers. I really appreciate it ☺️
Domaine de la Chauviniere (by Jeremie Huchet) from Loire area France is good, though not heavy on the sur lies. Moulin de la Gravelle on the other hand has a heavier sur lies approach.
What kind of vessel is used for lees aging?
There is no specific vessel as such. If your fermentation has occured in barrel or tank, these could both be used for lees aging owing to the dead yeast cells in the vessel
Please try the gerard bertrand cigalus blanc!
It remind me of the dryness of a jerez fino.
Technically, in this case, wouldn’t the lees aging aromas be considered tertiary?