Stamping

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An ancient process to prepare the mash for fermentation. The grapes are crushed with bare feet to break up the berries for better extraction of colour and tannins. Even in ancient times, this was an alternative to pressing. A wall painting in the tomb of Chaemwese in Thebes (Upper Egypt) from around 1450 BC depicts wine being bottled in amphorae (left) and probably grapes being crushed (right).

Stampfen - Wandmalerei Chaemwese Stampfen

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The process is still used today in Portugal for the production of port wine in shallow lagares (stone vats) by some producers. It is also occasionally practised in France, Spain (Rioja) and Italy. The stampers stand with their arms hooked in a row and march slowly back and forth in the trough for up to two hours. The human foot is strong enough to crush the grape, but not so hard and unyielding that the grape seed bursts open. The bitter tannins contained in the seeds are undesirable.

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Roman Horvath MW
Domäne Wachau (Wachau)

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