The works presented in this paper aim at investigating the problems related to the clarification of wines when random passive resuspension of lees occurs. More precisely, resuspension is addressed when temperature variations occur between the wine stored in tanks and the external surroundings of the tanks. From in situ laboratory studies involving laser tomography techniques, it is shown that low temperature gradients between a wine containing light lees and its external environment induce mass transfer by natural convection, generating enough fluid energy to resuspend the light lees in the liquid phase. The experiments are then complemented by numerical, CFD-based simulations focused on the role played by the geometry of different commercial tanks in the intensity of internal mixing. Finally, the groundwork for a study on a new internal design of the tanks by helical grooving is presented. To the best of the authors' knowledge, no literature study mentions the influence of thermal gradients on the resuspension of light lees and the influence of winery tank shapes on the internal fluid mixing intensity.