Bâtonnage
Advanced Winemaking & Viticulturebah-toh-NAHZH
Definition
Stirring the lees in barrel to increase body and creaminess.
In Depth
From bâton (stick). The winemaker inserts a metal rod into the barrel and stirs settled yeast lees back into suspension. This maximizes contact between dead yeast cells and wine, releasing mannoproteins that add richness and roundness. Frequency ranges from weekly to monthly. Essential technique for white Burgundy and premium Chardonnay.
Related Guides
Details
- Category
- Winemaking & Viticulture
- Difficulty
- Advanced
- Pronunciation
- bah-toh-NAHZH