Whole cluster fermentation refers to a winemaking technique that uses entire bunches of grapes instead of removing the individual grapes from the stems. Usually, grapes are harvested and separated from the stems before crushing and fermentation. The use of stems adds tannins and structure to the wine, as well as flavor components, depending on how early or late in the season the bunches are harvested. Greener stems can give herbal and grassy flavors, while mature stems add complex earthy and spicy aromas. Winemakers typically employ this technique with Pinot Noir and Syrah, adding about 20-40% whole bunches to destemmed grapes.
Author: Maytte Rivera
