A French term for stirring the lees (trub).
French for lees stirring.
the process of stirring the wine during elevage to return the lees to suspension which prolongs the activity of the yeast cells of which they are composed. This is done only to white wines to improve the taste and body.
French term for stirring of the LEES.
Re-suspension of the lees when the wine is resting in the casks.