LEES Must Plus THY & LEES Must Plus TRP

Today, the presence of a distinctive and intense aromatic profile plays a key role in determining the value of white and rosé wines. One effective technique to enhance aromatic expression is stabulation on cold must lees, derived from grape pressing.

The stabulation on cold must lees (macération sur bourbes) involves keeping the must in contact with its lees for several days (up to 8–10), with periodic resuspension. Afterward, conventional clarification and alcoholic fermentation follow.

AEB’s enzyme complex supports lees stabulation by simplifying key technological parameters. It enables the same results of an 8-day stabulation in just 2 days at 6–8°C.