Seneler Chardonnay, ageing in barrel and “bâtonnage”

Today, this is “bâtonnage” day for Chardonnay. But what does this mean??

The “bâtonnage” action aims to resuspend the lees (dead yeast essentially) in a wine. This was traditionally done with a wooden stick. Today, we use stainless steel “dodine” more or less complex depending on the choice of the cellar master.

The “bâtonnage” promotes the autolysis of yeasts and gives more body to the wine (feeling fat in the mouth). It also promotes the development of complex flavors.

1-2 :  Chardonnay’s barrel before batonnage. The lees are deposited.

3-4-5 : Barrel of Chardonnay being stirred. Lees disturb the wine.

6 : Barrel of Chardonnay after batonnage