How Remontage Works
A pump draws juice from a valve at the bottom of the fermentation vessel and sprays or pours it over the cap through a hose or sprinkler system at the top. The circulating juice soaks through the cap, dissolving phenolic compounds and redistributing heat and nutrients for the yeast. A typical remontage cycle moves the equivalent of the entire tank volume one to three times per day.
Remontage vs. Pigeage
| Feature | Remontage (pump-over) | Pigeage (punch-down) |
|---|---|---|
| Extraction style | Gentler, more gradual | More vigorous, deeper |
| Best for | Thick-skinned varieties (Cabernet, Merlot) | Thin-skinned varieties (Pinot Noir) |
| Tradition | Bordeaux, New World | Burgundy, artisanal |
| Scale | Easily automated for large tanks | Better suited to small, open-top fermenters |
| Oxidation | More aeration during pumping | Less oxidative |
The Bordeaux Approach
In Bordeaux, remontage is the standard extraction technique for Cabernet Sauvignon and Merlot. Winemakers calibrate pump speed, spray pattern, and frequency to extract ripe tannins while avoiding harsh seed tannins. Many châteaux combine remontage early in fermentation with délestage (rack-and-return) later for added complexity.