Khà Stirring and Batonnage

Khà is a raw product. We do not pasteurize the wine. The yeast and enzymes from fermentation are very much alive and kicking. 

Maturation plays an important role in the flavor creation of Khà. It requires active care from our team which often involves regular inspection and stirring. 

The process of stirring, or batonnage in French wine making, plays a critical role in harnessing the power fermentation byproducts such as fungal enzymes and lees. 

Because solid-state fermentation is critical in our winemaking (think Koji), the act of stirring the wine allows us to increase the levels of free amino acids - especially umami and sweet amino acids - such as glutamine and glutamic acids in the wine. The method of stirring these types of ferments has long been practiced in Vietnam, especially in the production of tương, a Vietnamese fermented soy sauce similar to shoyu. 

In addition, Khà is aged on lees, which means the wine is aged on leftover sediment and spent (dead) yeast from the initial fermentation process (similar to how some chardonnay is made). Stirring aids in the development and release of mannoproteins via autolysis of dead yeast cells. This results in a wine that is more butter-y, nutty, and full-bodied. This phenomena also helps better integrate the role of acidity in creating balance to all the savory notes. 

See if you can notice this in your next sip of Khà!