Barefoot grape treading, also called grape stomping, is part of the process of traditional winemaking. The harvested grapes are repeatedly trampled or stepped on barefoot in wooden vats, tanks, or drums to release their juices and start the fermentation process.
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Today, grapes are rather crushed and macerated in a wine press or by other mechanized methods, but in the history of winemaking, this was one of the predominant techniques.
However, the tradition still survives, as a recreational or competitive activity, for instance at cultural festivals or in vineyard tours, or even as an effective commercial activity.
In the latter case, winemakers still use barefoot grape treading to produce artisanal, refined, well balanced, and premium wines. In fact, treading grapes barefoot provides a softer, more even pressure. This ensures that the grape skins are broken gently without crushing the seeds, which would otherwise release a bitter taste.
Regarding hygiene, a common train of thought is that barefoot treading on grapes might be an unsafe process. However, the “treaders” typically wash their feet beforehand, and even if they wouldn’t, virtually no human pathogens will survive in the high-alcohol wine environment.
