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Remontage is the French term for ‘pumping-over’, and refers to pumping wine from the bottom of the fermentation tank over the ‘cap’ at the top of the tank. This submerges the cap, which increases the extraction of colorants, tannins and aromas from the skins and prevents the formation of aerobic bacteria. The remontage is often done in combination with ‘pigéage’, the (manual) pushing down of the cap.


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