Batonnage Time!

What does the word batonnage bring to your mind? 

Batonnage: is the process in which we stir the must or wine lees so that they are suspended in the liquid.

When it is done:

  • Before fermentation, on the fine lees during cooling.
  • During fermentation.
  • After fermentation, on the lees of the wine.
  • During maturation (élevage sur lies).

What does it help us with?

  • Prevention of reductive odors during and after fermentation.
  • Acquisition of aromatic and taste complexity, thanks to the substances that come from the “residues of fermentation” enriching the must and the wine.

Τhe results soon in your glasses..!