What is the purpose of lees aging?

• A. It increases alcohol content
• B. It reduces carbonation
• C. It adds complexity and flavors like toast, bread, and creaminess to Champagne.
• D. It makes the wine sweeter

Answer: (C)

Lees aging relies on the yeast cells breaking down while the wine sits on its lees, a process called autolysis. As these dead yeast cells are degraded, they release compounds such as amino acids, glycerol, and other molecules that enrich the wine’s aroma and texture. That’s where those toasty, bread-like notes—often described as toast, brioche, or bread—and a creamy, fuller mouthfeel come from. This added complexity and texture is the main reason winemakers choose to age sparkling wines like Champagne on the lees.

This process doesn’t significantly raise alcohol content, nor does it reliably reduce carbonation or make the wine sweeter. Those characteristics come from other steps (fermentation specifics for alcohol, bottle pressure for carbonation, and dosage for sweetness), not lees aging.