Punch Downs

Punch Downs allow for aeration of the fermenting grape juice, in turning over the liquid portion of the must or moût… in a more controlled fashion than Pump Overs. The winemaker can be as gentle or aggressive as desired; simply pushing the cap into the juice to wet it, or allowing portions to splash around and drip. This action also keeps the cap – the solids (skins, stems, seeds) – in contact with the liquid, allowing for longer extraction of phenols, anthocyanins, and color.