Share

Bâtonnage

The French term meaning “stirring the lees.” Lees (lies spelled in French) are expired yeast cells.  By regularly stirring the lees from the bottom of a barrel (where they have settled after fermentation) back up into suspension in the wine, the wine takes on an even creamier mouthfeel than it would have had were the wine simply left sur lie (“sitting on the lees”).

 

Get WineSpeed

Join tens of thousands of other wine lovers. Get each week’s edition of WineSpeed delivered to your inbox every Friday. It’s fast. It’s free. It’s the smartest way to stay up to speed on wine.
Email address
First Name
Last Name
Be sure to check your inbox to confim your subscription.