A special form of pressing (also known as whole-cluster pressing) in which the entire grapes are pressed together with the grape cluster without prior destemming. Whole-cluster pressing is mainly used for white wines in low-acid vintages to give the wines more acidity and freshness. However, this also reduces the alcohol content and the amount of extract somewhat. The grape framework protects the berries from excessive pressing pressure. As a result, the grape seeds are less destroyed and fewer undesirable bitter tannins are released into the grape must.
Application
As the grape skins do not come into contact with the must (as is the case with mash fermentation), this results in purer and fruitier musts. The turbidity is much lower than with mash pressing, which allows for gentler clarification. However, there are differing opinions among experts and producers as to whether traditional whole-cluster fermentation is not preferable because it produces longer-lasting and more complex wines. One argument in favour is that the grape skins also contain important aromatic substances, which are not present in whole-cluster pressing. For the production of champagne and crémant, whole bunch pressing is even required by wine law in France. However, this technique is also common in other countries such as Germany and Austria for the production of base wines for sparkling wines.
Further information
For information on the production of alcoholic beverages, see Champagne (sparkling wines), Distillation (distillates), Speciality wines, Spirits (types), Winemaking (wines and wine types) and Wine law (wine law issues).
