What is Whole-Bunch Fermentation and Why Does It Matter?

May 8, 2020

The rise of mechanical destemming over the course of the the 20th century means that nowadays the great majority of wines are made from fruit without stems. Traditionally, that wasn’t the case, and a number of producers—for a variety of reasons—still find advantages to fermentation with whole clusters of grapes on their stems.

Read on…

Send or recommend this position via email.

© Zeitgeist Sommeliers