Bâtonnage is the process of stirring the coarse sediment that falls to the bottom of the barrels or tanks after fermentation to keep it in contact with the wine. Also known as “less stirring”, this sediment is made up of dead yeast cells and grape solids and can add a creamy texture to the wine and flavors of fresh baked bread and nuttiness. The wine maker can choose to separate the lees from the wine or keep them in contact by moving them around to prevent the formation of hydrogen sulfide, which can ruin the wine by giving it a smell of rotten eggs. Bâtonnage can be done with a special tool, known as a “baton”, that is inserted into the opening of the barrel, or by rolling the barrels on their sides.
Author: Maytte Rivera
