I have recently learned about Light Lees Protocol and was wondering if someone would be able to relate some practical anecdotal experience.
Is there a substantial difference in quality if you separate the wine from the lees after a time instead of letting the wine ferment in bottles? For example, what would happen if I let the must sit on the lees for three or so months?
Second, would the lees' taste continue to mature after being removed, or is the prevalence you experience at tasting during secondary indicative of the final result?
Thanks in advance.