Lees stirring

Lees stirring, or batonnage, resuspends the lees in the wine by agitating them, historically with a stick inside the barrel. The operation increases the contact surface between wine and dead yeast, intensifying the addition of body and aromas while limiting the build-up of hydrogen sulphide. Common for Burgundian Chardonnay, batonnage is carried out at a frequency chosen by the winemaker during ageing.