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Pigeage

French term for the manual or mechanical undercutting of the pomace cap (grape skins etc.) floating on the surface during mash fermentation, especially in the production of red wine, in order to achieve better extraction of the colouring and tanning agents. Traditionally, this is still done in southern wine-growing countries today by tamping with bare feet. See also Lagar and overpumping.

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The world's largest Lexicon of wine terms.

25,898 Keywords · 46,879 Synonyms · 5,330 Translations · 31,235 Pronunciations · 179,523 Cross-references
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