Remontage

Remontage is the French term for pumping over during red-wine fermentation. Wine is drawn from the bottom of the fermentation tank and pumped or sprayed over the floating cap of grape skins and seeds. The process wets the cap, promotes contact between the liquid and solids, and helps manage extraction of colour, tannin and flavour.

How remontage works

A pump draws fermenting wine from the lower part of the tank and returns it over the cap through a hose, spray bar or other distribution system. The frequency, duration and flow rate are controlled by the winemaker. Some operations use gentle wetting, while others use more vigorous circulation depending on the grape and intended style.

Why pumping over is used

• Cap wetting: keeps the floating skins moist and helps reduce the risk of dry areas.
• Extraction: increases contact between fermenting juice and skins, extracting colour and phenolic compounds.
• Temperature management: helps redistribute heat within the fermentation vessel.
• Homogeneity: promotes more even distribution of liquid and solids.

Remontage versus pigeage and délestage

Remontage pumps wine over the cap. Pigeage pushes the cap down into the wine. Délestage drains the wine from the tank and returns it over the cap. These techniques may be used separately or in combination.

Example: a winemaker may perform remontage during Cabernet Sauvignon fermentation to wet the cap and encourage colour extraction.

Chef’s note: pumping over can increase extraction, but excessive or poorly timed operations may produce a wine that is too tannic or harsh. The method should match the grape and fermentation stage.