Batonage
/ˌbætəˈnɑːʒ/noun
A winemaking technique in which the lees, or sediment, are stirred into wine, usually in a barrel or tank.
Did you know?The technique traditionally uses a bâton, or stirring stick, to resuspend yeast cells after fermentation, creating richer texture and sometimes creamy, bready aromas.
Etymological Timeline
Proto-Romance
Latin
bastum
“A pack-saddle or supporting stick; the source of later Romance words for a staff or rod.”
12th Century
Old French
baston
“A stick, staff, or club.”
14th Century
French
bâton
“A stick or rod.”
20th Century
French
bâtonnage
“The action of stirring with a stick; in winemaking, stirring the lees.”
Modern English
English
batonage
“The winemaking practice of stirring lees to alter the wine’s texture and flavor.”