Remontage and Batonnage

25Ciao,

Today I talk about two “words” that are often used when describing the winemaking process. These terms are often used (also by us on Enolike wine cards), assuming everyone knows what they mean, but this is often not the case.

The two “words” in question are “Remontage” and “Batonnage” Let’s see if I can easily explain to you what they are and what they are for.

Remontage

The “remontage” is a step in the alcoholic fermentation and allows moving the must from the lower part of the vat to the upper part. Usually, this step is done mechanically using special valves.

As you can imagine, pumping over brings several benefits to the wine; first, it allows the substances deposited on the bottom of the vat to mix again with the must. In doing so, all the aromatic substances combine and amplify the aromas of the final product.

This practice also allows the yeasts to distribute themselves evenly; in fact, even the yeasts tend to settle on the bottom of the vat, and the remontage enables them to work better and, therefore, to improve the alcoholic fermentation of the wine.

Batonnage

Battonage, conversely, is a process done in barriques during refinement, that is, the period in which the wine rests after fermentation.

This process allows the lees, i.e. the yeasts used for alcoholic fermentation, to return to the surface and mix again with the wine.

Everything is done with a stick that reaches the bottom of the barrique and mixes. I am attaching a photo that gives an idea of what is happening, practically a cloud of sediments mixing with the almost clear wine. This cloud is rich in substances allowing a fuller-bodied wine with more intense aromas.

Well, every time you read remontage and botonnage, you’ll know what we’re talking about!

ciao

Monica