Much has been discussed over
the years about bâtonnage, its effects on wine, its advantages
When a producer presents a
wine in which he has applied this technique, he usually does so with pride and
with the aim of raising the final quality of the product. But what is bâtonnage?
This operation is carried out
at the end of alcoholic fermentation, normally when the wine ages in barrels,
in the past it used to be done using a stick, bâton, hence its
name bâtonnage. Currently, it can be carried out in different
ways and in the most varied containers, but the philosophy of the process is
the same, placing the fine wine lees in suspension.
Bâtonnage is a cutting-edge
technique that exploits the noble lees of wines, produced during fermentation,
composed exclusively of yeast. This system, which provides for the
periodic suspension of these lees, exploits an enzymatic action to obtain yeast
autolysis (yeast destruction) and extract polysaccharides and other compounds
from the cell, which contribute to the gustatory complexity, preserving the
fruit and stability of the wine, increasing its quality.
At Quinta da Raza we carry out
the bâtonnage on some selected wines and we do it either in
stainless steel vats or in oak barrels, as the added value of this process can
be obtained even in wines that are not in contact with wood. The process can be
seen in the short video on our social media, with Manuel rolling one of our barrels.
- Who needs a gym after a workout like this? - The wine in question is a part
of our Quinta da Raza Avesso Alvarinho 2022 that will be added to the
2023 blend to increase its complexity.
If you still don't know the
effects of bâtonnage, dare to try our Quinta da Raza Avesso
Alvarinho and our Quinta da Raza Special Family Collection, and
become even more enchanted by this wonderful world of oenology.