Pigeage

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Pigeage is a winemaking technique that originated in France. It is primarily used in the production of red wines and involves the process of gently crushing the grape skins during fermentation. This technique helps to extract color, flavor, and tannins from the grape skins, resulting in a more intense and complex wine.

Process

During the fermentation process, the grape skins float to the top of the fermentation vessel, forming a layer known as the "cap." Pigeage involves manually or mechanically pushing down this cap into the fermenting juice. This is typically done using a tool called a "pigeur" or by using a mechanical device such as a pneumatic punch-down system.

The purpose of pigeage is to ensure that the grape skins are in contact with the fermenting juice, allowing for the extraction of desirable compounds. By breaking up the cap and submerging it into the juice, the process helps to release color, tannins, and flavor compounds from the skins. This can contribute to the overall structure, complexity, and aromatic profile of the resulting wine.

History

Pigeage has a long history in winemaking, particularly in the Burgundy and Bordeaux regions of France. The technique has been used for centuries as a way to enhance the quality of red wines. Traditionally, pigeage was performed by foot stomping the grape skins, but modern winemaking practices have introduced mechanical methods to achieve the same effect.

Variations

While pigeage is primarily associated with red wine production, it can also be used in the production of certain white wines. In these cases, the technique is typically employed to extract flavor and aroma compounds from the grape skins, rather than color and tannins.

There are variations of pigeage that differ in intensity and duration. Some winemakers prefer a gentle and gradual pigeage, while others may opt for a more vigorous and frequent process. The choice of technique depends on the desired style and characteristics of the wine being produced.

Impact on Wine

Pigeage can have a significant impact on the final characteristics of the wine. By extracting color, tannins, and flavor compounds from the grape skins, the technique can contribute to the overall structure and complexity of the wine. Wines made using pigeage often exhibit deeper color, enhanced aromatics, and a more pronounced tannic structure.

See Also

• Winemaking
• Fermentation (wine)
• Maceration (wine)