Unlocking the Secrets of Whole Cluster Fermentation: Tips from Winemaker Todd Hamina
Join winemaker Todd Hamina as he explains the benefits of whole cluster fermentation. By leaving the grape attached to the stalk, naturally occurring enzymes break down the cell walls of the grape, releasing floral esters. Additionally, the stems bring in tannins, resulting in a wine with graceful structure and a beautiful floral perfume. Patience is key during whole cluster fermentation, as it can take up to two weeks for tannins to become smooth and supple.
Watch our entire collection of videos with Todd Hamina: • Todd Hamina, Biggio Hamina Cellars, Oregon.
Biggio Hamina makes wine from four prestigious AVAs in the North Willamette Valley: Chehalem Mountain, Dundee Hills, McMinnville and Yamhill-Carlton
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