Sur Lie
French for "on the lees" — wine that has been aged in contact with the dead yeast cells remaining after fermentation, to gain texture and autolytic flavour complexity.
In depth
Sur lie is a winemaking designation and technique most prominently used in Muscadet (Loire Valley), where it is a legal label requirement. Muscadet sur lie must remain on its lees in the barrel or tank from harvest until bottling, without racking, for at least one winter. This gives the wine a slightly creamy texture, subtle biscuit notes, and sometimes a faint prickle from dissolved CO₂.
The term sur lie is also used more broadly to describe any wine aged on its lees — including white Burgundy, Champagne (during its second fermentation period), and some Italian whites like Pecorino and Vermentino.
Sur lie ageing requires clean lees (fine lees) — if the gross lees (skins, seeds, pulp) are included, off-flavours can develop. Winemakers typically perform an initial settling to remove gross lees before beginning sur lie ageing.
The French designation is distinct from the English phrase "lees ageing" in that sur lie specifically implies no racking — the wine is not moved from vessel to vessel, which would disrupt the lees.
Related exam topics
Frequently asked questions
- What does "Muscadet sur lie" mean on a wine label?
- It means the wine has been aged on its lees (dead yeast cells) from harvest until bottling without racking, over at least one winter. This process adds a slightly creamy texture, subtle biscuit flavour, and sometimes a light spritz from dissolved CO₂. It distinguishes Muscadet sur lie from basic Muscadet, which is fresher but thinner in texture.
Practise questions on this topic
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