Trommelwrijving

Trommelwrijving, also known as drumming or drumming up, is a technique used in the production of wine, particularly in the production of sparkling wine. The term originates from the Dutch word "trommel," which means drum, referring to the cylindrical shape of the vessel used in the process.

The technique involves the use of a large, open-bottomed vessel, typically made of stainless steel or concrete, known as a trommel. The vessel is filled with a mixture of grape must, yeast, and sometimes sugar or other additives. The mixture is then agitated vigorously, often using a paddle or other mechanical means, to aerate it and stimulate the fermentation process.

The agitation creates a fine foam on the surface of the mixture, which is then collected and transferred to another vessel for further fermentation. This process can be repeated multiple times, with each iteration resulting in a higher level of carbonation in the final wine.

Trommelwrijving is particularly suited to the production of sparkling wines, such as Lambrusco and Prosecco, due to its ability to produce a high level of carbonation in a relatively short period of time. However, it is also used in the production of still wines, where it can be used to enhance the flavor and aroma of the wine.

The technique was traditionally used in the production of sparkling wines in the Netherlands, particularly in the region of Limburg, but it is now used in the production of sparkling wines around the world. It is a simple and effective method of producing sparkling wine, but it requires careful control of the fermentation process to ensure the desired level of carbonation and quality of the final wine.