Whole cluster fermentation is a traditional winemaking technique that adds additional complexity to red wines. Discover everything about this Burgundian method.
Whole cluster fermentation (French: vendanges entières, English: whole bunch/cluster fermentation) refers to a winemaking process in which some or all of the grapes are fermented along with their stems (rachis), rather than removing the stems before fermentation. This technique is mainly used in red wine production and is particularly widespread in Burgundy.
In conventional red winemaking, the harvested grapes are run through a destemmer (égrapoir). This separates the berries from the stems, which are then discarded. Only the berries are fermented along with their skins.
With whole cluster fermentation, either:
The whole clusters are carefully layered into the fermentation vessel. The lower berries are lightly crushed under the weight of the grapes above, while many berries remain intact.
With whole cluster fermentation, two different fermentation processes occur simultaneously:
Inside the intact berries, which are surrounded by CO2, anaerobic fermentation within the berry takes place:
The juice that has run out from the burst berries ferments normally with yeast. Maceration with skin extraction also takes place here.
The stems (rachis) play a central role and influence the wine in several ways:
Stems contain tannins, though of a different quality than tannins from skins and seeds:
The ripeness of the stems is therefore decisive. In cool years or with early harvesting, stems can introduce green, bitter notes. In warm years with a fully ripe harvest they can contribute elegant structure and spice.
Ripe stems bring characteristic aromas:
Stems also have physical effects:
Wines made with whole cluster fermentation typically show:
The wines are often somewhat paler in color than fully destemmed wines because:
The home of whole cluster fermentation. Here the proportion of whole clusters varies depending on:
Renowned estates such as Domaine de la Romanée-Conti traditionally use high proportions of whole clusters.
Some producers in the northern Rhône Valley (Côte-Rôtie, Hermitage) experiment with whole clusters for Syrah. The proportion is usually lower than in Burgundy.
Modern Pinot Noir producers worldwide (Oregon, New Zealand, Australia) are increasingly adopting this technique from Burgundy.
Ambitious German producers of Spätburgunder (Pinot Noir) and Frühburgunder are increasingly using whole cluster fermentation to achieve a Burgundian style.
The most important prerequisite: the stems must be physiologically ripe – that is, woody and brown. Green, unripe stems would introduce green, bitter notes. This requires:
Particularly well suited are:
Less suitable are varieties with naturally very robust tannins or intense color.
Whole cluster fermentation requires:
The technique is flexible:
Many winemakers vary the proportion depending on the vintage and stem ripeness.
Unripe stems: Lead to green, vegetal aromas and hard, bitter tannins Rot: Rotten or damaged grapes are more problematic with whole cluster fermentation Complexity: More difficult to control than conventional destemming Dilution: Stems absorb juice, slightly reducing yield
Whole cluster fermentation is a demanding technique that, in the right hands and under optimal conditions, can give red wines additional complexity, finesse, and structure. It requires ripe grapes, healthy fruit, and careful cellar work. The finest examples show how this old Burgundian tradition can produce wines of extraordinary elegance and aromatic depth.
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