Batonnage
Batonnage is a French term for stirring the lees back into wine. This helps to extract more flavour and aroma. The solids can then be filtered out before bottling or the wine can be racked, leaving the solids behind.
Batonnage is a French term for stirring the lees back into wine. This helps to extract more flavour and aroma. The solids can then be filtered out before bottling or the wine can be racked, leaving the solids behind.