Le pigeage est le geste ancestral qui a fait la renommée des vins de Bourgogne et je l’ai reproduit, à mon tour, au sein de la cuverie du domaine Latour-Giraud de Meursault. Cela permet de libérer les arômes et les parfums des vins rouges en cours d’élaboration. Il faut d’abord se saisir du pigeou et enfoncer le chapeau, c’est-à-dire les matières solides faites de pulpe, de peau qui flottent au sommet de la cuve et cela n’est pas toujours aisé. Cela permet de faciliter la macération et d’oxygéne
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Le pigeage est le geste ancestral qui a fait la renommée des vins de Bourgogne et je l’ai reproduit, à mon tour, au sein de la cuverie du domaine Latour-Giraud de Meursault. Cela permet de libérer les arômes et les parfums des vins rouges en cours d’élaboration. Il faut d’abord se saisir du pigeou et enfoncer le chapeau, c’est-à-dire les matières solides faites de pulpe, de peau qui flottent au sommet de la cuve et cela n’est pas toujours aisé. Cela permet de faciliter la macération et d’oxygéne
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