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Bourbes

Solid parts present in grape juice. To elaborate quality dry white or rosé wines, the lees are eliminated by decanting under the action of cold followed by a racking: this is called “débourbage”. For a good fermentation it is however necessary to keep a small fraction of light lees to feed the yeast. If the white grape juice ferments in the presence of all the lees, the wine obtained is coarse and vegetal.