Whole-bunch fermentation
/ˌhoʊl ˈbʌntʃ ˌfɝːmənˈteɪʃən/
vinification, red-wine, fermentation, technique, stems, tannins, aromatics, pinot-noir, syrah, beaujolais, carbonic, traditional, cellar-practice, structure, style•Last updated January 14, 2026
Whole-bunch fermentation is a winemaking technique in which intact grape clusters, including stems, are placed directly into the fermenter without prior destemming, allowing some berries to ferment intracellularly inside their skins. This approach can add floral, spicy, and herbal aromatics, as well as a distinct stem-derived tannin structure and sense of freshness to the finished wine.
Examples
- A Burgundy estate ferments Pinot Noir with 70% whole bunches and 30% destemmed fruit to combine lifted violet and rose aromas with good color and concentrated red-fruit character.
- A traditional Northern Rhône producer vinifies Syrah as 100% whole bunches in concrete tanks, using stems to contribute peppery, savory notes and firm, age-worthy tannins.
- An Oregon Pinot Noir winemaker experiments with 0%, 30%, and 100% whole-bunch fermentation in separate lots, then blends them to balance pure fruit expression with the floral lift and subtle stem-derived spice of whole clusters.