Jump to content

Bâtonnage: Revision history

Diff selection: Mark the radio buttons of the revisions to compare and hit enter or the button at the bottom.
Legend: (cur) = difference with latest revision, (prev) = difference with preceding revision, m = minor edit.

4 August 2025

  • curprev 17:5517:55, 4 August 2025 Winosaur talk contribs 1,806 bytes +1,806 Created page with "‘’‘Bâtonnage’’’ (/ba.tɔ.naʒ/) is a winemaking technique originating from the French word bâtonner, meaning “to stir with a stick”. It refers specifically to the periodic stirring of dead yeast cells, or lees, back into suspension during the ageing of wine, typically in barrel. This practice is most commonly associated with white wines aged sur lie (on the lees), particularly in regions where richness, texture, and complexity are desired. == U..."
Retrieved from "https://vinopedia.org/wiki/Bâtonnage"