Cap

In the production of red wine, a cap refers to a thick layer of skins, stems, and seeds which forms on the surface of the fermenting wine. Cap management – breaking up the cap to increase contact between the skins and liquid – is very important because red wines exact tannins, colour, and flavour from the skins. This is why pumping over or remontage is also very important because this keeps the cap moist and stops bacteria and mould growing on the cap.