Splet19. jan. 2009 · Dino Blackburn, a friend who often helps out around the winery, is perched on top of the 10-foot-high device, picking out clusters that are mildewed or not ripened … Spletto start ‘pigeage’ at the right moment. At the end of fermentation that allows us to pump over several times. This brings some oxygen to the yeasts invigorating them… thus the …
Burgundian wine scene: winds of change - Decanter
http://domaine-prieure-roch.com/en/accueil/la-vigne/dans-le-chai/naissance-des-vins/la-vinification-du-millesime-2014/ SpletIn a sense, pigeage is the art of submerging the cap of skins and grape solids in a gentle, yet effective way. This can be done with machinery, a pair or two of strong legs or in this … albio sires district
RAISING PIGEONS IN SMALL AND BACKYARD FLOCKS
SpletThe photo above is Navarro's modern take on the centuries old tradition of pigeage—treading on the grapes.Although pigeage has mostly disappeared except as a tourist attraction—or a Lucille Ball TV rerun—it stubbornly remains as the primary method of fermenting Pinot Noir in Burgundy. Open-top fermenters are filled with … Splet23. sep. 2011 · Here are some other practices: 1. Pigeage – a French term for the process or stomping grapes in an open area or fermentation tanks. Feet are still used in many domains. There are regular ... Splet09. okt. 2012 · The pigeage with the feet occurs after a few days, maybe a week, Philippe and the cellar master tasting the juices all along from time to time to decide when it's time to stomp the cap. albio tibullo elegie