Bâtonnage is the process of stirring barrels, or any other vessel holding wine to re-suspend lees, consisting mostly of dead yeast. Stirring the lees impacts the texture, aroma and flavour. In addition, the process introduces oxygen as the vessel must be unsealed to insert the stirrer. It’s an important part of the élévage of the wine. Typically stirring will be more frequent in the early phase of ageing. Frequency will be determined by experience and tasting the wine. There is little point in stirring the wine more frequently than weekly as the lees takes a week to settle and the impact of the introduction of oxygen could be too severe.
Synonyms:
Lees Stirring
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