BATONNAGE Plus Structure - Technical Data Sheet

The refinement is a fundamental milestone in the evolution of wine, since in enables the winemaker to highlight the qualities of his product and to increase its stability through time. One of the most researched applications for producing full bodied and harmonious wines, with intense varietal scents, is the “bâtonnage”: this long-standing, traditional Burgundian enological practice, consists in leaving the wine in contact with the fermentation lees for several months while re-suspending it periodically through gentle stirring. This procedure slowly brings about the lysis of the yeast’s cellular walls, thus releasing mannoproteins and other compounds into the wine, which contribute to its overall taste complexity and physical-chemical stability.