Whole Cluster – FINE WINE SALE

Whole cluster (also known as whole bunch) fermentation is used in Pinot noir winemaking in varying degrees around the world. Before the invention of crusher-destemmers, it was the original method of making wine – whole, intact bunches were tipped into vessels, stems and all, where fermentation occurs. This has a profound effect on the aroma, texture and tannin “feel” of the wine, the greater the percentage of whole bunch, the greater the effect on the wine. Increased uptake of phenolic compounds from the stems lends a subtlety to the wine, often highlighted by a brighter, vibrant fruit expression.