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Question: What does pigeage refer to in winemaking?
Answer: “Pigeage” is the French word to describe the technique of punching down the floating cap composed of grape skins, pulp, stems, & seeds during the fermentation back into the red wine juice to extract more colour, aromas, flavours, and tannins. A similar or complementary technique is “Remontage” pumping the grape juice from the bottom of the tank over the solid cap.
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