LEES AGING, EXPERIENCE ON ROSE

Maturation on the lees for the vinification of dry white wines has been a traditional technique used by many wineries (Champagne, Burgundy, Pays Nantais). For red wine, this practice has recently seen a rebirth, especially in Burgundy and Bordeaux, where the wines in barrels stay on the lees is becoming more and more important. Technical and scientific publications on the subject are many especially within the last few years (P Vuchot, 2001). However, references on rose wines are few; a rising number of winemakers from the Provence region are already practicing the technique. Evaluation and comprehension of oenological qualities of lees aging of rose wines was a priority study for the Center of Research and Experimentation on Rose wines from 1999. In 4 years, 16 sites (Cooperatives and wineries) conducted trials.