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Bâtonnage

Though it may sound like a type of torture, this technique has little to do with the blows of a baton – rather, it refers to stirring the yeast that has collected at the bottom of a barrel back into the wine. This procedure was originally carried out with wooden sticks, hence the name. Bâtonnage is mainly used in the production of white wines, where it provides greater creaminess, body, and storage potential.