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d’Arenberg: Foot Treading, Pressing, and Timing of Transfer to Barrel
A producer in McLaren Vale, South Australia. For the flagship red Dead Arm Shiraz, they employ a combination of small-batch fermentation, foot treading, basket pressing, and finishing fermentation in barrel.
For Dead Arm 2019, explain the sequence of foot treading, pressing, barrel fermentation, and maturation in order.
Questions for this course
Are foot treading and basket pressing the same process?
Before you start reading, briefly jot down your thoughts. You will rephrase them at the end.
To applied practice using the material ↓
To explanation task notes ↓d’Arenberg / Learn from the producer
Australia / South Australia / McLaren Vale
Also known as / Label: d’Arenberg / ダーレンベルグ
Updated: 2026-10-07
Foot treading during fermentation
In the 2019 materials, small lots are handled separately in open fermenters, and foot-treading occurs when fermentation is about two-thirds complete. This refers to working with the skins during fermentation. Do not confuse this with the initial pressing of harvested grapes.
Fermentation continues after pressing
The wine is then basket-pressed and transferred to new and used French oak barriques to complete fermentation. The barrels therefore serve during the final part of fermentation as well as for subsequent ageing; they are not simply storage vessels for finished wine.
Aged on the lees
2019 was aged in barrel for 18 months. It was matured on the lees and not racked until the final blend, with no fining or filtration. Tracking the process up to combining the separately handled lots at the end reveals decisions not evident from the single term 'barrel aging.'
What to align and what to compare.
Operation
- Conditions to standardize
- The 2019 red
- Conditions for comparison.
- Foot treading and pressing
- Additional points to confirm
- Timing and roles
Vessel
- Conditions to standardize
- Same lot
- Conditions for comparison.
- Open vats and barriques
- Additional points to confirm
- Where fermentation finishes
Aging
- Conditions to standardize
- 18 months in barrel
- Conditions for comparison.
- Lees contact and blending
- Additional points to confirm
- Comply with annual specifications
Order of reading and key points to consider in each article
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READ · HYPOTHESIZE · RECONSIDER
d’Arenberg Source Reading: Foot Treading, Pressing, and Timing of Transfer to Barrel
Match comparison tables with cited sources and explain differences in raw materials and vinification process.
Comparison tables are based on the cited sources. Please distinguish between vintage-specific specifications and general descriptions at the time of confirmation.
| Comparison items | Process | 2019 sequence |
|---|---|---|
| Foot treading (treading grapes by foot) | When fermentation is about two-thirds complete | Open-top vats |
| Basket press | Pressing after foot treading. | Transfer to barrel afterwards |
| Barrel | Aged on the lees after fermentation is complete | No racking until the final blend |
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When does foot-treading take place?
In the 2019 materials, small lots are handled separately in open fermenters, and foot-treading occurs when fermentation is about two-thirds complete. This refers to working with the skins during fermentation. Do not confuse this with the initial pressing of harvested grapes.
What happens to the wine after pressing?
The wine is then basket-pressed and transferred to new and used French oak barriques to complete fermentation. The barrels therefore serve during the final part of fermentation as well as for subsequent ageing; they are not simply storage vessels for finished wine.
How are wines handled during aging?
2019 was aged in barrel for 18 months. It was matured on the lees and not racked until the final blend, with no fining or filtration. Tracking the process up to combining the separately handled lots at the end reveals decisions not evident from the single term 'barrel aging.'
Basis and sources for the exercise
Practice exercises in comparison
Match comparison tables with cited sources and explain differences in raw materials and vinification process.
Read examples of organizing comparisons
| Conditions for Comparison | Process | 2019 sequence |
|---|---|---|
| Foot treading (treading grapes by foot) | When fermentation is about two-thirds complete | Open-top vats |
| Basket press | Pressing after foot treading. | Transfer to barrel afterwards |
| Barrel | Aged on the lees after fermentation is complete | No racking until the final blend |
Sources of materials used for comparison are listed in the text and exercises.
Explain in your own words
For Dead Arm 2019, explain the sequence of foot treading, pressing, barrel fermentation, and maturation in order.
Check after writing
- Did you associate each label with its region and grape variety?
- Did you separate the shared and differing conditions in your comparison?
- Did you clearly indicate the year(s) the material covers or the date checked?
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