09/24/2026
Once Kagan Cellars’ red grapes are in the tank, yeast begins turning sugar into alcohol. As fermentation progresses, grape skins rise to the surface, forming a “cap.”
Pump-overs circulate juice over that cap, while punch-downs gently push the skins back beneath the surface. Both keep the skins in contact with the juice, helping develop color, flavor, and tannin.
Which part of the winemaking process would you like to see next? Tell us in the comments. 🍷
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