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Lexicon
The largest wine encyclopedia in the world with 26,115 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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