Ageing on lees

Step 9 · yeast autolysis

After the second fermentation the bottles rest on the dead yeast, which breaks down (autolysis) and releases compounds into the wine.1 A review in Food Chemistry describes these compounds as having a strong influence on quality, including foam and sensory character.2

Autolysis

When the second fermentation is over, the yeasts die and decompose. This is autolysis, and the molecules it releases interact with the wine.1 The review by Torresi and colleagues (2011) states that autolysis occurs during the ageing of sparkling wines and releases compounds from the yeast cell wall and cytoplasm that strongly influence quality, including foaming and sensory properties.2 For foam see foam and collar.

Conditions

The Comité Champagne cites a steady temperature of around 12 °C for ageing.1 Its production timeline places maturation on the lees for at least 15 months from the second fermentation, with riddling, disgorgement and dosage done all year round.6

How long

Rule or practiceTime
EU traditional method termAt least 9 months on lees5
Champagne, non-vintageAt least 15 months from tirage3,4
Champagne, vintageAt least 36 months from tirage3,4
Champagne, earliest disgorgement12 months after tirage3,4
Champagne practice, non-vintageUsually 2-3 years1
Champagne practice, vintage4-10 years1

The Champagne legal figures come from INAO drafts under national opposition. Other appellations are compared on minimum ageing by appellation.

Next

Ageing ends with riddling, which moves the lees into the neck. Wines that stay on the lees much longer before disgorgement are covered under late-disgorged.

See also

Prise de mousseMethodsRiddlingMethodsMinimum ageing by appellationMethodsFoam and collarScienceLate-disgorged (récemment dégorgé)StylesTraditional methodMethods

Sources

  1. Comité Champagne (champagne.fr). Maturation
  2. PubMed. Torresi S, Frangipane MT, Anelli G. Biotechnologies in sparkling wine production. Interesting approaches for quality improvement: a review. Food Chem 2011;129(3):1232-41. doi:10.1016/j.foodchem.2011.05.006 (2011-12-01)
  3. Cahier des charges de l'AOP « Champagne » - modifications approved by the INAO national committee on 11 September 2024 (national opposition procedure text) (2024-09-11)
  4. Cahier des charges AOP Champagne, proposed modifications approved by INAO national committee 18 June 2026 (2026-06-18)
  5. EUR-Lex. Commission Delegated Regulation (EU) 2019/33 (consolidated text), Articles 47, 48, 49, 53, 54 and Annex III Part A (2023-12-08)
  6. Comité Champagne (champagne.fr). How Champagne is made

Facts checked on 2026-10-19