Bâtonnage (Lees Stirring)
AgingBâtonnage: stirring wine lees for creamy body and rich texture in white wines.
İlgili Üzüm Çeşitleri
Chardonnay
Chenin Blanc
Viognier
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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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- Aging