Whole-cluster fermentation (or whole-bunch fermentation) ferments uncrushed grape bunches intact, including the woody stems. The stems contribute additional tannins, acidity, and herbal, spicy flavours, while intracellular fermentation within berries adds complexity. The practice yields wines with higher acidity, firmer tannin structure, and distinctive herbal or savoury notes. Whole-cluster fermentation is traditional in Burgundy (particularly Pinot Noir) and is increasingly used by modern winemakers seeking complexity and structure. The percentage of whole clusters varies with vintage and winemaker preference.
WHY IT MATTERS FOR COLLECTORS
Whole-cluster fermented wines age differently than destemmed wines, typically with more structure and different aromatic development. Premium Burgundies often use high percentages of whole clusters for complexity and ageability.
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