Winemaking Technique
Bâtonnage
Aging Vessel
Bâtonnage stirs lees back into suspension during barrel aging, amplifying mouthfeel and autolytic character beyond passive sur lie contact. White Burgundy producers use it to build creamy texture without heavy oak influence.
Also known as: Lees stirring, Stirring the lees
Purpose
Enhance lees-derived texture and flavor through periodic stirring.
Process stage
Aging
How it works
- White Burgundy
- Rich Chardonnay
- Complex whites
Common wine styles
Common grape varieties
Common regions
Descriptors created
Descriptors reduced
Opposite techniques
Serving implications
Beginner explanation
Lees stirring is why some unoaked Chardonnays still feel rich and creamy.
FAQ
- How often is bâtonnage done?
- Typically weekly or biweekly during aging — frequency depends on desired texture and wine style.
Related ontology entities
- Chardonnay Wine Style
- Chenin Blanc Wine Style
- Burgundy Wine Region
- Chablis Wine Region
- Sonoma Wine Region
- Marlborough Wine Region
- Creamy Descriptor
- Brioche Descriptor
- Rich Descriptor
- Chardonnay Grape Variety
- Cool Serving
- Lightly Chilled Serving