THIS TECHNIQUE HAS LONG BEEN PRESENT IN CERTAIN WINE-GROWING REGIONS OF FRANCE, AND IS MOST COMMONLY APPLIED TO WHITE WINES<\/p>\n\n
Malvasia ages on fine lees that are constantly kept in suspension. The effect of this process allows for improved aroma, structure, fullness of flavor, and harmony of the wine. <\/strong><\/p>\n\n To further emphasize the characteristics of the terroir and the traits of the Istrian Malvasia variety, and to obtain a harmonious and elegant wine, oenologist Ivan Damjani\u0107 decided to age the wine using the sur lie or batonnage method, i.e., aging on lees. <\/p>\n\n This process begins after controlled alcoholic fermentation is completed. Namely, the yeast cells responsible for fermentation die after completing their work. However, after dying, they still contain about 70% of the total original aromatic spectrum, which we would call the bouquet. <\/p>\n\n To mitigate the negative effects of removing yeast cells rich in amino acids, the young wine is left on fine lees. Through the oenological process of mixing wine with the fine sediment of dead yeast cells, we influence the harmony of the wine, improving its aroma and structure, fullness of flavor, and overall harmony. <\/p>\n\n By stirring (only) the fine lees after both fermentations are complete, we return the dead yeast cells to suspension in the wine, thereby enriching it with mannoproteins released from the yeast cells. The released mannoproteins give wines fullness and softness, as well as a characteristic aroma. <\/p>\n\n Wines produced using this technique also require less sulfiting.<\/p>\n\n In addition to the aforementioned advantages, fine lees bind oxygen, while glutathione is released from yeast cells, which is the most powerful antioxidant in wine after tannins.<\/p>\n\n Taking into account the characteristics of white wines from the 2015 harvest, where we record alcohol levels of 13.2\u201314.0% vol., aging on fine lees is considered essential to achieve balanced wines with refined varietal aromas, so that ultimately the wines are enjoyable to drink.<\/p>\n\n Batonnage Technique<\/strong><\/p>\n\n The technique is performed by stirring the lees after fermentation is complete using a submersible mixer in larger-volume stainless steel tanks, while a stainless steel rod is used for wooden barrels (hence the name batonnage), with a stirring frequency that depends on the wine itself and the character and style of wine one wishes to achieve.<\/p>\n","protected":false},"excerpt":{"rendered":" THIS TECHNIQUE HAS LONG BEEN PRESENT IN CERTAIN WINE-GROWING REGIONS OF FRANCE, AND IS MOST COMMONLY APPLIED TO WHITE WINES<\/p>\n","protected":false},"author":2,"featured_media":30739,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[155],"tags":[],"class_list":["post-30737","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/damjanic.eu\/en\/wp-json\/wp\/v2\/posts\/30737","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/damjanic.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/damjanic.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/damjanic.eu\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/damjanic.eu\/en\/wp-json\/wp\/v2\/comments?post=30737"}],"version-history":[{"count":1,"href":"https:\/\/damjanic.eu\/en\/wp-json\/wp\/v2\/posts\/30737\/revisions"}],"predecessor-version":[{"id":30742,"href":"https:\/\/damjanic.eu\/en\/wp-json\/wp\/v2\/posts\/30737\/revisions\/30742"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/damjanic.eu\/en\/wp-json\/wp\/v2\/media\/30739"}],"wp:attachment":[{"href":"https:\/\/damjanic.eu\/en\/wp-json\/wp\/v2\/media?parent=30737"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/damjanic.eu\/en\/wp-json\/wp\/v2\/categories?post=30737"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/damjanic.eu\/en\/wp-json\/wp\/v2\/tags?post=30737"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}