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Lexicon

The largest wine encyclopedia in the world with 26,381 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Pigeage

French term for the manual or mechanical tamping down of the pomace (grape skins, etc.) floating on the surface during a mash fermentation, especially in the production of red wine, in order to achieve a better extraction of the colour and tannins. Traditionally, in southern wine-producing countries, this is still done by tamping with bare feet in lagars (shallow troughs or vats). See also under overpumping and vinification.

This page was last modified at 3 August, 2022 at 11:14.

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Dr. Christa Hanten

For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.

Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien

The world's largest Lexicon of wine terms.

26,381 Keywords · 46,990 Synonyms · 5,323 Translations · 31,715 Pronunciations · 202,589 Cross-references
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