Punching down Garnacha 🍇—grapes, skins, and stems—to extract color, flavor, and tannins.
Done twice a day during fermentation.
Winemakers use a specialized tool, sometimes called a pigeage plate or fork, to push or “punch” the cap (the layer of solid grape skins, seeds, and stems) down into the liquid below.
Big thanks to Álvaro for sharing this technique and letting me get hands-on!