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Whole cluster fermentation

Traditional form of maceration from complete grapes with the grape skeleton, which means no stemming is done. This is at the Beaujolais Nouveau usual fermentation technique Macération carbonique, as well as in French Burgundy common. As a result, more tanning rich tannins in the wine. Is this done? fermentation in an open container, it results in much looser due to the grape skeletons marc towards deflated grapes better ventilation or increased oxygen contact, In California This technique is called "Whole cluster fermentation". See also below Whole bunch pressing,

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