1 - The tap at the bottom of the vat is opened and the wine is pumped up to the top

2 - The floating cap of “marc” (grape skins) is sprayed with the wine from the bottom of the vat to extract the aromas, colour and tannins contained in the pips and skins.

Pumping over produces an homogeneous juice and extracts more of the compounds (anthocyanins and tannins) from the skins. The frequency of pumping over depends on the state of maturity of the grapes (juice, skins and pips), the year and the terroir, but daily pumping over is essential whatever the case.

During the first pumping session, which takes place during alcoholic fermentation, the juice is also aerated to encourage the yeasts to work.