Vincabulary – Bâtonnage

Bâtonnage is the French term for stirring the settled lees (expended yeast) back into the wine.

Bâtonnage, or lees stirring redistributes polysaccharides and mannoproteins of dead cells into the wine mass and, in the case of barrel aging, re-exposes the wine to the wood at the bottom of the barrel. Lees absorb oxygen, in the absence of which the wine will become reductive.  Bâtonnage tends to enhance the characteristics of sur lie aging, diminishing fruitiness and slightly reducing wood/oak influence.

Source: Ben Rotter

About virginiawineclub

Chairman Virginia Wine Club Tasting Panel Editor, Virginia Wine Journal
This entry was posted in Vincabulary and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s