Punch Down System

The punch down consists in mixing the pomace into the must during the fermentation. It is carried out by breaking the compact mass of pomace (cap) that is collected on the top of the fermentation tank, pushed by the bubbles of carbon dioxide.
This technique facilitates the aeration of the must to enable the multiplication and the correct progress of fermentation.

We have studied systems to immerge softly the cap of grapes pomace.

We make personalized plants, manual or automatic.