Punching Carbon Dioxide

Red wine’s marc rises to the top of the fermentation tanks due to the release of carbon dioxide creating a “cap” on the wine’s surface.  Because the marc supplies the tannins and colors, the cap must be “punched” or stomped on daily, a process called pigeage in French. Soon, the marc will sink to the bottom after all of the carbon dioxide has been released.

tags: pigeage ·