Let’s take a look at the mysteries surrounding the process of maturing wine on lees: its concept, its benefits, its specific appellations and the different ways in which it can be tasted.
PIERCING THE SECRETS OF MATURING ON THE LEES
When a Muscadet rests on its lees it’s as comfortable there as in bed!
Fine lees are natural yeasts that transform grape sugar into alcohol. And we like to keep them around for a little longer… They are still active after fermentation, and have a decisive role to play in the style of the wine. By staying in contact with them the wine acquires richness, complexity, a characteristic fullness and, very importantly, good ageing potential.
All MUSCADET wines are matured on the lees in underground vats typical of the vineyard, mostly made of concrete covered with glass or sandstone blocks. The length of the maturation period varies considerably, producing fresh, light wines when less than 6 months, richer, more structured wines between 6 and 18 months, and wines of great complexity and aromatic richness when longer than two years, often referred to as Muscadet crus.
There are three regional appellations of Muscadet sur lie that undergo maturing on lees: :
- Le Muscadet Sèvre et Maine
- Le Muscadet Côtes de Grandlieu
- Le Muscadet Coteaux de la Loire
Together these three appellations form the core of Muscadet wines.
SUGGESTIONS FOR ENJOYING MUSCADET SUR LIE:
The most important thing is to drink them from wine glasses. Serve them chilled, but certainly not iced. Finally, let the wine stretch out in the glass. Take your time, give them a moment to express their aromas to the full, don’t be in a hurry. The wines will thank you for this attention.
