As fermentation progresses, the grape skins and other solid parts naturally rise to the surface of the tank and form what is known as the cap. To release the desired compounds into the wine, this layer needs to remain in regular contact with the fermenting juice.

This is where R’Pulse comes in. By using air or gas pressure, the system gently loosens the cap and allows the fermenting juice to move evenly through it. Compared with traditional pump-over methods, it provides a very gentle way of working without excessive mechanical movement of the grapes.

This method helps us preserve the natural character of the fruit while developing the colour, structure, tannins and aromatic complexity of the finished wine.