Nicola Argamante, the owner of Podere Ruggeri Corsini in Monforte d'Alba, Piemonte, Italy @aziendagricolabiopodererug5121 is decribing his style of making smooth and chrispy Chardonnay in Langhe. The style is called "battonage". Ten months in oak barrel before bottling. Even Chardonnay "Lolly" is aged in oak it has not gone through the Malolactic Conversion (see below). .

Bâtonnage is a winemaking technique that involves stirring the lees (the sediment of dead yeast cells and grape solids) that settle at the bottom of a wine barrel or tank back into the wine. This stirring process can impart certain characteristics to the wine, affecting its flavor, aroma, and mouthfeel.

The term "bâtonnage" originates from French winemaking and translates to "stirring" or "batonning" in English. This technique is commonly used in the production of white wines, particularly those made from grape varieties such as Chardonnay, where it is believed to enhance complexity and texture.

Here's how the bâtonnage method typically works:

After fermentation, the wine is left in contact with the lees, either in barrels or tanks. This contact period allows the wine to gain additional flavors, texture, and complexity from the lees.

As the lees settle at the bottom of the vessel, winemakers may choose to periodically stir them back into the wine. This stirring action is typically done using a tool such as a baton or a stirring rod, hence the name "bâtonnage."

The stirring process can last for several weeks or months, depending on the desired style of the wine and the winemaker's preferences. Some winemakers perform bâtonnage more frequently, while others may do it less often.

Bâtonnage can help enhance the mouthfeel of the wine by promoting the release of certain compounds from the lees, such as mannoproteins and polysaccharides, which contribute to a smoother, creamier texture.

Additionally, the wine can impart flavors and aromas to the wine, such as buttery, nutty, toasty, or yeasty notes, which can complement the wine's fruit characteristics. This is typically due to malolactic conversion.

Malolactic conversion, also known as malolactic fermentation (MLF), is a natural biological process that can occur in winemaking. It involves the conversion of tart malic acid into softer lactic acid and carbon dioxide by certain strains of bacteria..

Malolactic conversion typically occurs after the completion of primary fermentation, during which yeast converts grape sugars into alcohol. Unlike primary fermentation, which is usually driven by yeast, malolactic conversion is driven by bacteria. These bacteria consume malic acid (which is found naturally in grapes) and convert it into lactic acid and carbon dioxide.

Malolactic conversion has several effects on wine. One of the most noticeable effects is the reduction of acidity, as malic acid, which is sharper and more tart than lactic acid, is converted into the softer lactic acid. This can result in a smoother, rounder mouthfeel and a less acidic taste in the wine. Additionally, malolactic conversion can impart certain flavor and aroma compounds to the wine, such as buttery, creamy, or nutty notes, which are associated with the production of diacetyl during the process.

Common in Some Wines: Malolactic conversion is particularly common in many red wines, especially those that are aged in oak barrels, as well as in some fuller-bodied white wines like Chardonnay. However, it's not universally desired or necessary for all wines. Some winemakers intentionally inhibit malolactic conversion in certain wines to preserve their natural acidity and fruit character.

Winemakers have some control over whether malolactic conversion occurs in their wines. They can encourage or inhibit the process by adjusting factors such as temperature, pH, and the addition of sulfur dioxide (SO2) or sulfites. For example, maintaining a higher temperature and pH can encourage malolactic conversion, while adding SO2 can inhibit it.

Monitoring malolactic conversion is important for winemakers to ensure that the process proceeds smoothly and does not result in undesirable characteristics in the wine, such as excessive volatile acidity or off-flavors. Winemakers may use various analytical techniques, such as chromatography or enzymatic assays, to monitor the progress of malolactic conversion in their wines.

Overall, malolactic conversion is a natural and often beneficial process in winemaking, but it requires careful management to achieve the desired outcomes and maintain wine quality.

It's important for winemakers to carefully monitor the bâtonnage process to avoid overextraction or off-flavors in the wine. When done judiciously, bâtonnage can be a valuable tool for crafting complex and expressive white wines.

#malolacticconversion #wineacids #wine #piemonte #chardonnay #batonnage #italia #podereruggericorsini @Viinikirjeenvaihtaja

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