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Partly destemmed

In winemaking, the process of destemming involves separating the grape berries from the stems before fermentation. This is typically done to prevent any harsh tannins or vegetal flavors from the stems from being incorporated into the wine.

However, not all grapes are destemmed before fermentation, there are winemaking techniques where only a portion of the grapes are destemmed. This is called “partially destemmed” fermentation. This technique can be used to achieve a balance between the structure and complexity provided by the stems and the fruitiness and freshness provided by the grape berries.

The proportion of destemmed grapes to whole cluster grapes can be adjusted to suit the winemaker’s desired outcome. Some winemakers choose to destem a higher percentage of the grapes to achieve a softer and more fruity wine, while others destem a lower percentage to achieve a more tannic and structured wine.

The decision on how much to destem grapes depends on the grape variety, the vineyard, the winemakers desired outcome, and other factors. In general, most red wine grapes are fermented with at least some whole clusters, while most white wine grapes are fermented with little or no whole clusters. It is also a winemaking style choice, like with many other aspects of winemaking.

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