The sediment that gravitates to the bottom of the fermenting tank after the wine has fermented (or, in the case of sparkling wine, the sediment remaining in the bottle after the secondary fermentation until disgorgement). The lees usually consists of dead yeast cells that were expended during fermentation, but may also contain grape seeds, skins, pulp, and stems. The fermented wine is then drawn off to another container and the lees are removed from the tank. Wines that "rest" on the lees for an extended period of time (a procedure called sur lie) tend to develop a richer texture and a more complex character.