Glossary entry (derived from question below)
Italian term or phrase:
sosta sui lieviti
English translation:
(long) time on the lees
Added to glossary by
Kreonia
Apr 29, 2012 12:49
12 yrs ago
5 viewers *
Italian term
sosta sui lieviti
Italian to English
Other
Wine / Oenology / Viticulture
wine preparation
Il fascino del tempo ha sempre caratterizzato la famiglia XXX ed è, come ama sottolineare il titolare Roberto, “uno degli ingredienti principali” dei loro vini. La personalità unica e incontestabile di questo millesimo, prende vita dalla prolungata **sosta sui lieviti**, che identifica la spiccata ricchezza delle uve nel calice di ogni vino prodotto.
Are we talking about a fermentation pause here? Is there an exact expression for this?
thanks all
Are we talking about a fermentation pause here? Is there an exact expression for this?
thanks all
Proposed translations
(English)
| 4 | (long) time on the lees |
Isabelle Johnson
|
| 4 | aging on lees |
Sarah Jane Webb
|
| 4 | lees contact |
Giles Watson
|
Proposed translations
53 mins
Isabelle Johnson
Italy
Italy
Native in English
Specializes in field
Italy
CIOL-certified, humanities, tourism
Native in: English (Variant: British) 
Works in: Italian to English
Related KudoZ points
:
48
Selected
(long) time on the lees
I would go for this rather than ageing. Eg:
Lees (3 Occurrences)
topicalbible.org/l/lees.htm
Wines that have been allowed to stand a long time on the lees, thereby acquire a superior color and flavor. Hence such wines are used as a symbol of gospel ...
The Wine News Magazine - The Allure of Aged Champagne
www.thewinenews.com/decjan0001/cover.html
"We can keep a wine a very long time on the lees, but the trade-off is that the longer it has rested on the lees, the faster it ages after disgorgement." And, of ...
Chiroulet estate : Ours Wines
www.chiroulet.com/anglais/produits/vins.php
Great maturity when matured for a long time on the lees. Grapes: Gros Manseng 13.5%. Soil: Middle of the côte d'Heux (160 m), deep brown clay soil on a ...
Lees (3 Occurrences)
topicalbible.org/l/lees.htm
Wines that have been allowed to stand a long time on the lees, thereby acquire a superior color and flavor. Hence such wines are used as a symbol of gospel ...
The Wine News Magazine - The Allure of Aged Champagne
www.thewinenews.com/decjan0001/cover.html
"We can keep a wine a very long time on the lees, but the trade-off is that the longer it has rested on the lees, the faster it ages after disgorgement." And, of ...
Chiroulet estate : Ours Wines
www.chiroulet.com/anglais/produits/vins.php
Great maturity when matured for a long time on the lees. Grapes: Gros Manseng 13.5%. Soil: Middle of the côte d'Heux (160 m), deep brown clay soil on a ...
4 KudoZ points awarded for this answer.
Comment: "thx"
7 mins
Sarah Jane Webb
Native in Italian
&
English
Away with words
Native in: Italian (Variant: Standard-Italy) 
, English (Variant: UK)
Works in: Italian to English, English to Italian, English, and 1 more.
Related KudoZ points
:
4
aging on lees
Aging on lees
Main article: Autolysis (wine)
Non-vintage wine from Champagne cannot legally be sold until it has aged on the lees in the bottle for at least 15 months.
http://en.wikipedia.org/wiki/Sparkling_wine_production
--------------------------------------------------
Note added at 9 mins (2012-04-29 12:58:57 GMT)
--------------------------------------------------
Lees refers to deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and ageing. The yeast deposits in beer brewing are known as trub. However, yeast deposits from secondary fermentation of beer are referred to as lees.
Normally the wine is transferred to another container (racking), leaving this sediment behind. Some wines (notably Chardonnay, Champagne and Muscadet) are sometimes aged for a time on the lees (a process known as sur lie), leading to a distinctive yeasty aroma and taste. The lees may be stirred (bâtonage in French) in order to promote uptake of the lees flavour.
The lees are an important component in the making of Ripasso where the left-over lees from Amarone are used to impart more flavour and colour to partially aged Valpolicella.
http://en.wikipedia.org/wiki/Lees_(fermentation)
Main article: Autolysis (wine)
Non-vintage wine from Champagne cannot legally be sold until it has aged on the lees in the bottle for at least 15 months.
http://en.wikipedia.org/wiki/Sparkling_wine_production
--------------------------------------------------
Note added at 9 mins (2012-04-29 12:58:57 GMT)
--------------------------------------------------
Lees refers to deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and ageing. The yeast deposits in beer brewing are known as trub. However, yeast deposits from secondary fermentation of beer are referred to as lees.
Normally the wine is transferred to another container (racking), leaving this sediment behind. Some wines (notably Chardonnay, Champagne and Muscadet) are sometimes aged for a time on the lees (a process known as sur lie), leading to a distinctive yeasty aroma and taste. The lees may be stirred (bâtonage in French) in order to promote uptake of the lees flavour.
The lees are an important component in the making of Ripasso where the left-over lees from Amarone are used to impart more flavour and colour to partially aged Valpolicella.
http://en.wikipedia.org/wiki/Lees_(fermentation)
Note from asker:
| thank you |
17 hrs
lees contact
If you are looking for word-for-word equivalence, the best option is probably "(extended/prolonged) lees contact" but you could legitimately rephrase.
Note from asker:
| thanks |
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