During fermentation, grape skins rise to the surface, forming what’s called the cap. Without intervention, the juice below and the skins above stay separated — meaning less color, flavor, and tannin extraction. A pumpover (remontage) circulates fermenting juice over the cap, soaking it to release aromas and deepen color. A punchdown (pigeage) physically pushes the cap back into the juice. Both methods are common in Burgundy — remontage is often favored in modern winemaking because of its gentler

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