EXPLAINED Whole-bunch fermentation
Whole-bunch (or whole-cluster) fermentation refers to the practice of not destemming grapes. Whole bunches, stems and all, go directly into a fermentation vat. This would have been considered common practice before World War II, as mechanised destemmers were not commonplace.
Beaujolais can claim to be the spiritual home of the practice, often used with carbonic maceration (where the whole bunches are
