Bâtonnage is the French word for stirring up the lees in the bottom of the barrels.
Batonnage is the action on the base wine, before the bottling, during the maturing in barrels.
This process, used on our base wines, involves moving the lees which settle at the bottom of the barrel. This technique is widely recognised and is a come occurrence in Burgundy.
This action is a manual task and used a « baton », which is a stainless steel rod with the end being a head that looks like a spatula with holes in.
The batonnage process protects the wine against the oxidation and gives volume and a good aging potential. It permits the base wine to develop complexes aromas.
It is easy to see from the below photographers when the process has been successful, the clear base wine turns into a thicker, creamy coloured liquid seen in the two glasses.