Author: Lamar Engel
This refers to a method of alcoholic fermentation commonly found in wine growing regions such as Beaujolais and has been adapted by many New World Regions to date. Instead of destemming the grapes from the bunch, whole grape bunches are allowed to sit and ferment in a sealed tank upon one another for a varying prolonged period of time. This allows the grape skins to remain unbroken but rather slowly release their flavor and sometimes even disintegrate within the must of the grapes. A slow fermentation process begins as carbon dioxide is released while the grapes enzymes act within its own cellular composition helping to produce extremely fruit driven juice. Very little tannin is extracted during this process and are usually performed on wines that are meant to be consumed within 2-3 years.