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Sur lie aging is traditionally used in Chardonnay and Muscadet production in France, but is also used for other white wines that are known to be light, crisp, and more neutral in flavor, such as Chenin Blanc, Pinot Blanc, and Pinot Grigio (Gris), as well as some full-bodied red wines. The fruitiest white wines generally should not be aged sur lie.
But the main thrust is that dry rosé wines have much more in common with white wine production than red (unless blended). Once the grape juice is pressed, white wine protocols are going to be employed to retain the aromatics of the wine. Ferment rosé cool, focus on trying to keep fermentation under 60 °F (16 °C) if fermenting already ...
Understanding Lees. In the broadest sense of the term, lees are what fall to the bottom of a fermenting or aging vat of wine. Winemakers generally will split lees into two classes, each with their own set of characteristics.
A grape variety that has recently garnered a following thanks to its tannic structure and ability to retain acidity in warm climates, Graciano was traditionally a blending grape. But when made into a varietal wine, it can show impressive complexity as well.
Sign In. Aging wines on the lees can add aromatic complexity, soften tannins, enrich mouthfeel, protect against oxygen, feed ML bacteria, and add longterm stability.
Once again, begin by making your cuvée. Do bench trials to plan your dosage by taste. Make the sugar syrup and add it to your sanitized keg. Rack in your still wine. If you will bottle the sparkling wine, add potassium sorbate stabilizer to prevent refermentation.
If I understand correctly, molecular SO 2 takes the wine’s pH into account, so any pH scaling requirements are already accounted for in a molecular SO 2 target. Most books recommend 0.8 ppm for the proper SO 2 level, but don’t mention reducing levels at bottling. Others recommend 0.5 ppm molecular SO 2 for red wines and 0.8 ppm for whites.
