Winemaking Technique

Pigeage

Cap Management

Pigeage pushes the floating grape cap down into fermenting must using a plunger or foot, extracting color and tannin while keeping skins submerged. It is gentler than pumpover and favored in Pinot Noir and elegant red programs.

Also known as: Punch-down, Cap punching

Purpose

Submerge grape cap for controlled extraction during fermentation.

Process stage

Fermentation

How it works

  • Pinot Noir
  • Elegant reds
  • Open-top fermenters

Common wine styles

Common grape varieties

Common regions

Descriptors created

Descriptors reduced

Opposite techniques

Serving implications

Beginner explanation

Punch-down is literally pushing the grape skins back into the juice — classic in Burgundy.

Related ontology entities

See also

Pairing guidance is based on general culinary principles and may vary by preparation and preference.