Pigeage
From Wikipedia, the free encyclopedia
Pigeage is a French winemaking term for the traditional stomping of grapes in open fermentation tanks.
To make certain types of wine, grapes are put through a crusher and then poured into open fermentation tanks. Once fermentation begins, the grape skins are pushed to the surface by carbon dioxide gases released in the fermentation process. This layer of skins and other solids is known as the cap. As the skins are the source of the tannins, the cap needs to be mixed through the liquid each day, or "punched," which traditionally is done by stomping through the vat.
 |
This wine-related article is a stub. You can help Wikipedia by expanding it. |
