Wine lees are the liquid-containing sediment drained from wine vessels, while argol is the dried, encrusted tartrate deposit scraped from cask walls. Both fall under heading 2307 and its single subheading 230700, so the distinction does not affect classification but may matter for downstream processing contracts and purity specifications.

The primary buyers are tartaric acid and cream of tartar manufacturers, who refine the crude tartrates for use in food processing (baking powder, confectionery), winemaking additives, and pharmaceutical excipients. Some specialty chemical producers also use tartrates as chiral intermediates.