If you have the opportunity to discover how we create our fantastic MUCHO MAS WHITE, you will discover that the secret of the wine does not only lie in the blend of the three varietals Verdejo, Sauvignon Blanc and Chardonnay. For the latter and before blending it, a traditional process is carried out, which is the “batonnage”. This is not the latest dance trend, but a method that gives white wines unique characteristics.
It is a very interesting natural process to discover. During the fermentation process, the yeast transforms the sugar into alcohol and when it ends, the yeast dies and falls to the bottom of the barrel, forming a fine sediment. Over time, yeast cells act and release different compounds called lees. Our winemakers keep the lees in contact with the wine as a way to extract greater flavour, aroma, and texture.
When our winemakers stir these lees in the barrel itself, they are making the “batonnage” — a French term. For this process they use a special tool that allows them to reach the most inaccessible parts of the barrel, and in doing so, redistributes the sediment among the wine. In this way, it is possible to give greater complexity to the wine and contributes to giving greater personality, aroma, and flavour.
There is an elegance and delicacy to the batonnage dance. It is a very important part of the work of the winemaker and of his ability to find the right balance in the aromas of the wine. Later and after this process, the wine is racked and filtered, leaving the sediments behind and then combined with the other varietals: Verdejo and Sauvignon Blanc to obtain this fantastic blend.