Whole Cluster Fermentation
Whole-cluster fermentation is the fermentation of intact, whole clusters of grapes. Leaving the grapes uncrushed and on stem during fermentation can be beneficial because the stems contain large amounts of phenolics—tannins, flavanols, and other flavor compounds—which provide aromatic complexity as well as texture, and you get a gentle intra-berry fermentation that brings out the bright, fresh flavors.
