{
 "schema": 1,
 "id": "whole-cluster",
 "type": "practice",
 "names": {
  "name": "Whole cluster",
  "aliases": [
   "Whole-bunch",
   "Vendange entière",
   "Stem inclusion"
  ]
 },
 "region": [
  "burgundy",
  "world"
 ],
 "facets": {
  "kind": "ferment"
 },
 "text": {
  "what": "Putting bunches into the fermenter with their stems still attached, instead of pulling the berries off first. Stems bring water, potassium, tannin and a green-stalk smell that turns spicy when it works and stalky when it doesn't.",
  "how": "Stems raise pH by absorbing acid, cool the ferment by taking up heat, and build a lattice that lets a cap breathe. Growers pick a percentage — 30%, 50%, all of it — and argue about it forever. Ripe lignified stems help; green ones taste like the pruning pile."
 },
 "kin": [
  {
   "to": "vendange-entiere",
   "as": "The French word, and its root.",
   "rel": "term"
  },
  {
   "to": "pigeage",
   "as": "The other half of the same fermentation decision.",
   "rel": "kin"
  },
  {
   "to": "pinot-noir",
   "as": "A variety thin enough in tannin to notice what the stems add.",
   "rel": "variety"
  }
 ],
 "sources": [
  "s:wp-maceration-wine",
  "s:oxford-companion-wine-4"
 ],
 "provenance": {
  "default": {
   "tier": "tradition"
  }
 },
 "confidence": "medium",
 "updated": "2026-09-16",
 "blurb": "Putting bunches into the fermenter with their stems still attached, instead of pulling the berries off first.",
 "region_terms": [
  {
   "key": "burgundy",
   "name": "Burgundy",
   "country": "France",
   "note": "the Côte d'Or and its neighbours; the grape's home ground and its reference set"
  },
  {
   "key": "world",
   "name": "The world",
   "country": null,
   "note": "use when a node belongs everywhere pinot noir is grown"
  }
 ],
 "kin_out": [
  {
   "to": "vendange-entiere",
   "type": "term",
   "name": "Vendange entière",
   "as": "The French word, and its root.",
   "rel": "term"
  },
  {
   "to": "pigeage",
   "type": "practice",
   "name": "Punching down",
   "as": "The other half of the same fermentation decision.",
   "rel": "kin"
  },
  {
   "to": "pinot-noir",
   "type": "variety",
   "name": "Pinot noir",
   "as": "A variety thin enough in tannin to notice what the stems add.",
   "rel": "variety"
  }
 ],
 "source_list": [
  {
   "id": "s:wp-maceration-wine",
   "kind": "encyclopaedia",
   "title": "Maceration (wine)",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/?curid=1455948",
   "permalink": "https://en.wikipedia.org/w/index.php?oldid=1302144966",
   "accessed": "2026-09-16",
   "licence": "CC BY-SA 4.0"
  },
  {
   "id": "s:oxford-companion-wine-4",
   "kind": "book",
   "title": "The Oxford Companion to Wine",
   "author": "Jancis Robinson (ed.)",
   "publisher": "Oxford University Press",
   "year": 2015,
   "note": "fourth edition"
  }
 ],
 "tiers": {
  "text.what": {
   "tier": "tradition"
  },
  "text.how": {
   "tier": "tradition"
  }
 },
 "primary_image": null,
 "tag_facts": [],
 "recognition_facts": [],
 "acclaim": 0,
 "kin_in": [
  {
   "from": "cold-soak",
   "type": "practice",
   "name": "Cold soak",
   "as": "A decision taken at the same moment, on the same fruit.",
   "rel": "kin"
  },
  {
   "from": "hand-harvest",
   "type": "practice",
   "name": "Hand harvest",
   "as": "The decision hand-picking keeps open.",
   "rel": "kin"
  },
  {
   "from": "pigeage",
   "type": "practice",
   "name": "Punching down",
   "as": "What a foot meets when the stems stay in.",
   "rel": "kin"
  },
  {
   "from": "vendange-entiere",
   "type": "term",
   "name": "Vendange entière",
   "as": "The practice itself.",
   "rel": "practice"
  },
  {
   "from": "thin-skin",
   "type": "story",
   "name": "What thin skin costs",
   "as": "Another, in the fermenter.",
   "rel": "practice"
  }
 ]
}