BÂTONNAGE Plus Structure

The refinement is a fundamental stage in the wine evolution, as it allows the winemaker to highlight the qualities of his wine and to increase its stability over time. One of the most studied practices for the obtainment of full-bodied and harmonious wines with an intense and varietal aroma is the bâtonnage, an oenological technique with a long tradition in Burgundy, consisting in keeping the wine in contact with the less for several months and periodically re-suspending the lees by means of a gentle stirring. Its utilization at the end of the alcoholic fermentation allows prolonging the anti-oxidizing action carried out by SO2. At the same time, the activity of Bâtonnage Plus Structure prevents the formation of mercaptans and enhances the bouquet of the varietal. When used in red or rosé fermentations, it helps the stabilization of the color.