Whole-cluster fermentation
/ˈhoʊl ˈklʌstər ˌfɝːmənˈteɪʃən/
winemaking, fermentation, red-wine, technique, carbonic, tannins, aroma, burgundy, beaujolais, syrah•Last updated January 5, 2026
Whole-cluster fermentation is a winemaking technique in which intact grape bunches, including the stems, are fermented without prior destemming, so many berries remain attached to the rachis during alcoholic fermentation. This approach can influence aroma, tannin structure, and color, often giving wines more floral, spicy, and sometimes herbal or "stemmy" notes compared with fully destemmed fermentations.
Examples
- A Burgundy domaine ferments Pinot Noir with 70% whole clusters in open-top vats, producing a pale-colored wine with lifted red fruit, rose petal, and peppery spice attributed to the stems.
- A Beaujolais cru producer fills a concrete tank with entire grape bunches, creating a semi-carbonic, whole-cluster fermentation that yields bright, juicy Gamay with kirsch, banana, and floral aromas.
- A Northern Rhône Syrah is made with 100% whole-cluster fermentation from well-lignified (brown, woody) stems, resulting in a firm, ageworthy wine with pronounced black pepper, violet notes, and structured tannins.