Stomping grapes by foot, also known as “lagar” treading, is a centuries-old winemaking tradition that is still practiced in the Douro Valley, Portugal, particularly during the harvest season. This region is famous for its production of Port wine, and the process of foot stomping is an integral part of creating some of its finest vintages.
In the Douro Valley, the grapes are poured into large, shallow stone vats called lagares, where teams of workers stomp them in unison. The purpose of this method is to crush the grapes gently, which helps extract the juice without breaking the seeds that could release bitter tannins. Foot treading allows for better maceration, promoting more effective color and flavor extraction from the grape skins, especially important for producing rich, complex wines.
Visitors to the Douro Valley during harvest season (typically from late August to early October) can sometimes participate in this immersive experience, adding a sense of connection to the ancient winemaking tradition. The scenic terraced vineyards of the valley and the communal nature of grape stomping create a unique and memorable way to celebrate the region’s viticultural heritage. Would you be interested in learning more about this tradition or how to plan a visit?
