Information about Vinification

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bâttonage

Baumé

Bâttonage overview
Bâttonage is the act of stirring the lees (the sediment of dead yeast and other material left over from a fermentation). This adds flavor to the wine and prevents reductive flavors from developing. The enhancement of flavor is due to release of mannoproteins from the yeast cell walls. Prevention of reductive aromas is especially important for protecting the varietal aromas of Sauvignon Blanc.

Methods of bâttonage
Traditionally bâttonage is done by removing the bung from the barrel, inserting a long rod, and stirring. An alternative system has recently been introduced in which the barrel is kept on rollers that enable it to be rotated. This allows stirring the lees to be replaced by just rotating the barrel. The company that developed the system (Oxoline) claims that this achieves superior mixing of the lees and avoids the oxidation that can occur when the bung is removed. It also has the advantage of requiring less labor.