Pigeage

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French term (piger = to press, push) for a technique used primarily in the production of red wines. The pomace cap (skins, seeds and pulp) floating on the surface is pressed down into the liquid during mash fermentation. Pigeage is usually carried out manually using rods or stirring spoons. Alternatively, pigeage can also be carried out mechanically using hydraulic press plungers. In southern wine-growing countries, this is still traditionally done today by stamping with bare feet in lagars (shallow troughs or tubs).

Pigeage - Mann vor Bottich und Stab

Effect

The aim of the process is to bring the pomace into better contact with the fermenting juice and thus achieve better extraction of colouring agents, aromas and tannins. A similar process is over-pumping, which is often used jointly by many producers. In contrast, bâtonnage involves stirring the yeast sediment at the bottom of the barrel, which produces yeast aromas and more fullness and creaminess.

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