Esta técnica consiste en remover las lías (cordones de levaduras que mueren al terminar su actividad) que quedan en el fondo de la barrica para aumentar el cuerpo y el sabor de los vinos blancos. Su nombre viene de batôn en francés, que significa bastón, herramienta con la que se hace este trabajo. Esta vez el vídeo lo hemos extraído de La Fillossera, desde YouTube.
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