🍷 Pump-over (remontage)
Pumping must from the bottom of the vat and pouring it over the cap on top.
Pump-over, or remontage, is pumping must from the bottom of a tank and pouring it over the cap on top. During red wine fermentation the skins float up with gas bubbles and form a thick layer called the cap. If left alone, it would dry out and spoil.
To avoid this, must is pumped out from below and poured over the cap from above. The liquid passes through the skins and washes out colour, aroma and tannins. The wine also gets a little air, and it is easier for the yeast to work. Pump-overs are done once or twice a day, sometimes more often, depending on the style of the wine.
There is another way to reach the same result: pushing the cap down, by hand or mechanically. Pump-over is simpler, especially in large tanks. It is one of the techniques for macerating red wines. The more intense the extraction, the denser and darker the wine; the gentler it is, the lighter and more elegant the wine. So the choice of method depends on the intended style.
How it connects to Wine
🍷 Pump-over (remontage) ← then ← 🍷 Pomace cap → kind of → 🍷 Alcoholic fermentation → gives → 🍷 Wine
Links
- Previous step
- 🍷 Pomace cap
- Part of
- 🍷 Pomace cap
Frequently asked questions
What is a pump-over?
Pumping must from the bottom of a tank and pouring it over the cap of skins.
Why is it done?
To extract colour, aroma and tannins from the skins and keep the cap from drying.
How often is it done?
Usually once or twice a day during fermentation.