Sur Lie

The French translation “on the lees” is when an aged wine is lingered to interact with dead yeast cells. These wines are not fermented and not racked.    


Yeast is what converts the grape sugar into alcohol during the fermentation stage. This is what turns the grape juice into a wine.  

Indigenous Yeast

This is an important element in winemaking because it transforms the grape juice to wine. The yeasts converts the grape’s sugar into alcohol.