Bâtonnage

French term for the process of stirring the lees within an aging vessel. The process reintroduces proteins from spent yeast cells into suspension within the wine. These scavenge oxygen and also imbue it with savoriness and a creamy texture. Bâtonnage is used on both white and red wines.

« Back to Glossary Index
More from Meg Maker

Open That Bottle Night (OTBN)

Moccagatta Barbaresco Cole2004 For this year's Open That Bottle Night we pulled...
Read More