Winemaking
Whole-bunch fermentation
Including stems in the ferment, which adds structure, spice and aromatic lift.
Overview
Retaining some or all of the grape stems changes the wine noticeably: more tannic structure, a stemmy spice, and often a floral or herbal lift.
It depends entirely on stem ripeness. Green, unripe stems contribute harsh, vegetal tannin, which is why most producers destem completely.
Widely used in Burgundy, the northern Rhône and increasingly in New World Pinot Noir and Syrah.
Sources
Sources consulted
- WSET educational materials and the Systematic Approach to Tasting — Wine & Spirit Education Trust
More in winemaking
Winemaking
Fermentation
Yeast converting sugar into alcohol and carbon dioxide — the step that makes wine wine.
Winemaking
How red wine is made
Fermenting grape juice in contact with the skins, which is where colour and tannin come from.
Winemaking
How white wine is made
Pressing the juice off the skins before fermentation, then fermenting the clear juice.