The lees, or yeast sediment, settle to the bottom of the barrel, and sugars and tannins from the oak slowly leach into the wine, imparting their distinctive flavor characteristics.
Mieles jeb rauga nogulsnes nostājas mucas dibenā, bet cukuri un tanīns no ozola koksnes pakāpeniski nokļūst vīnā, piešķirot tam īpašas garšas nianses.