bâtonnage

Bâtonnage or Batonnage is the French winemaking term for stirring settled lees back into the wine. “Lees” is the term for sediment from the wine, made up of dead yeast cells and particles of grape seeds and skin. When these solids stay in contact with the wine, it helps create complexity, aroma and flavor compounds, body and texture in the wine. Often winemakers will deliberately to this, even over extended periods of time as a stylistic choice. Also, the lees absorb oxygen which reduces the risk of unwanted oxidation and helps maintain stability in the wine.