Decanter’s Andrew Jefford talks with us about Burgundy’s “Terroir Dreamland” or the Côte d’Or.

Summary: Whole cluster (or whole bunch) fermentation is the winemaking method of using whole grape clusters without destemming during vinification. It is one of the oldest winemaking methods though the introduction of modern destemming machines after World War II shifted winemaking, eliminating much of its use. However over the last 20 years, it has been making a comeback in Burgundy and beyond,