Слово встречается в следующем контексте: The reds receive cold
pre-maceration, delestages, pigeage, and maceration on the skins prior to ageing in French oak; whilst the whites
get whole-bunch pressing and bâtonnage and are fermented with yeasts imported from Champagne.

Заранее спасибо

Cold premaceration - the grape is cooled to 8 to 10°C for 48 to 72 hrs before crushing
for cold maceration and maceration also cf.
http://en.wikipedia.org/wiki/Maceration_(wine)

Delestage - the process of fermenting red wine with skins and seeds, and treating the fermenting mass to insure not only a complete fermentation, but to achieve a finished wine with good fruit, soft tannins and stable color.

Pigeage - foot stomping hasn’t quite got the same ‘je ne sais quoi’. :-) Depth of colour and the level of tannin can be influenced with a gentle toe poke or a generous plunge. The grapes are put through the crusher and into open fermentation tanks. Once fermentation begins the grape skins are pushed to the surface by the CO2 gases. This is known as the cap and it is the cap that needs to be gently plunged down and mixed through the liquid each day with the help of a pair or two of strong legs.

Batonnage - the practice of stirring the sediment — known as the lees — that accumulates in white wines after fermentation; the process adds richness to the wines, but it also increases contact with oxygen.