Batonnage

/bah-toh-NAHJ/

Stirring wine on its lees to add texture and complexity.

Full Definition

Batonnage (lees stirring) involves agitating settled yeast cells back into wine using a stick or mechanical device. This releases mannoproteins and other compounds, adding body, creaminess, and complexity. Common in white Burgundy and quality Chardonnay production. Excessive batonnage can create heavy, oxidized wines.

Related Terms

lees sur lie autolysis

See Also

chardonnay texture

Base Wine Back to Glossary Beaujolais

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