pigiatura

Pigiatura is the winemaking process of crushing grapes by foot to rupture the berries and release juice, starting fermentation. The term comes from the Italian pigiare, to press or crush.

Traditionally performed in large wooden or stone vats, workers tread on the grape mass until a consistent mash forms. The action ruptures skins, enabling juice, sugars, and color compounds to mingle with phenolics. The degree of extraction depends on grape variety, the texture of the must, and the duration of treading; it can influence tannin structure and aroma. Pigiatura is commonly associated with red wines and with artisanal or regional styles that favor skin contact.

In modern production, pigiatura has largely been supplanted by mechanical crushers and destemmers, or by processing grapes in closed systems to improve hygiene and control. Nevertheless, some winemakers, especially for artisanal or tradition-oriented wines, continue to use foot treading to preserve a specific texture, aroma, and sense of terroir. The French practice of pigeage shares similarities, notably in Beaujolais-style wines, where gentle stomping and manual punching down are employed.

Because it involves people treading grapes in vats, sanitation and temperature control are important to minimize spoilage; many producers use sanitized vessels or alternative methods while attempting to retain the characteristic attributes of pigiatura. The technique reflects a historical approach to grape handling that has largely yielded to mechanization in large-scale production, while remaining a marker of traditional winemaking in certain regions.