Bâtonnage

Bâtonnage is a French term used in winemaking that refers to a technique of stirring the lees in a vessel containing wine. Lees are the sediment left behind after fermentation, consisting primarily of dead yeast cells and other organic matter. Bâtonnage is typically performed in barrels or tanks where wine is undergoing aging.

The process involves gently stirring the lees with a tool, often a rod or a special bâtonnage stick. This agitation helps to suspend the lees in the wine. The primary purpose of bâtonnage is to increase the contact between the wine and the lees. This extended contact can impart additional flavors and aromas to the wine, often described as nutty, toasty, or bready. It can also contribute to a richer texture and a fuller mouthfeel.

Winemakers may choose to perform bâtonnage for a specific period during the aging process, depending on the desired style of wine. The frequency and duration of bâtonnage are critical factors that influence the final characteristics of the wine. While it can enhance complexity and body, excessive or prolonged bâtonnage can sometimes lead to undesirable characteristics, such as a reduction in fruitiness or the development of overly savory notes. Therefore, it is a technique employed with careful consideration and often specific to certain grape varietals and wine styles, particularly in white wines like Chardonnay.