According to Alevras, stomping grapes with your feet is perfectly sanitary, thanks to the delicate balance of acid, sugar and alcohol that prohibits human pathogens from surviving in wine. ... "The foot crushing gets the fermentation going quicker and adds to the intensity."

What is the purpose of grape stomping?

Grape-treading or grape-stomping (also known as pigeage) is part of the method of maceration used in traditional wine-making. Rather than being crushed in a wine press or by another mechanized method, grapes are repeatedly trampled in vats by barefoot participants to release their juices and begin fermentation.

Why did they crush grapes with feet?

Winemaker Angela foot treads (also called pigéage) every lot of grapes that arrive at the cellar. As her feet break apart the berries and the juice comes into contact with the grape skin, (that is naturally covered in yeast) fermentation begins.