Winter is an important season even in the wine cellar. While wine from previous years is being packaged and put on the market for sale, the wine recently harvested is in the middle of its resting phase<\/strong> in steel or wooden barrels.<\/p>\n Ermes Vianelli prefers to think of it as more like a stasis than a rest, because at the end of the fermentation phase there is an absence of the typical ascending movement generated by the carbon dioxide<\/strong>. Having said this, even in this phase important changes take place which contribute to the character of the final wine.<\/p>\n <\/p>\n Amongst the most important transformations during the stasis phase of the wine in the wine cellar, it\u2019s impossible not to mention the maturation which takes place on top of the fine lees<\/strong> (the dead yeast cells which continue to be important even post-mortem!) that are deposited at the bottom of the container due to gravity.<\/p>\nWinter in the wine cellar – focus on the maturation on top of the fine lees<\/h3>\n