Bâtonnage (French for "stirring with a stick") is the practice of stirring up wine's sediment—primarily dead yeast cells (lees)—during barrel ageing. The winemaker uses a stick or paddle to suspend the lees back into the wine, increasing contact between wine and yeast solids. This adds texture, complexity, and a creamy mouthfeel while softening tannins. Bâtonnage is common in white Burgundy and premium Chardonnays, and less frequently in reds, typically performed weekly or monthly during élevage.
WHY IT MATTERS FOR COLLECTORS
Wines subjected to bâtonnage often display richer, more complex profiles and better ageing structure. This labour-intensive practice is a marker of careful winemaking and correlates with premium pricing.
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