Bâtonnage (Lees Stirring)

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Bâtonnage: stirring wine lees for creamy body and rich texture in white wines.

Bâtonnage (Lees Stirring) winemaking method — watercolor illustration

関連ブドウ品種

Chardonnay Chenin Blanc Viognier

この醸造方法について

Regularly stirring lees in barrel or tank to maximize yeast-wine contact. This increases body, roundness, and creamy texture. Frequency varies from weekly to monthly. Over-stirring can produce reductive off-flavors. A key technique in premium white Burgundy and oaked Chardonnay production.

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