Wine lees

The wine lees is the residue that settles at the bottom of the vats after the fermentation of the wine, the stage that precedes the bottling. There are white or green wine lees, but also cognac or brandy lees. It is possible to extract this precious and very concentrated nectar by steam distillation. This essential oil will reveal aromas specific to the origin and terroir of the raw material. Despite these differences, the common denominator of these essences remains their fruity and sensual character. The most widespread essential oils of wine lees are the green and the white which reveal warm fruity facets.