Whole cluster: This can refer to whole-cluster pressing and/or whole-cluster fermentation, where pressing and/or fermentation happen without the stems having been removed from the berries. Stem inclusion can add more tannins and structure to the finished wine, but can also impart additional flavors. If the clusters are picked early in the maturation process, the greener, more flexible stems might impart vegetal or herbal notes. If the clusters are allowed to hang on the vine longer, given time to achieve full polyphenolic ripeness and lignification of the stems (turning rigid, brown and woody), the flavors imparted will be more mellow, earthy and spicy.
Destemming: The process of removing the grape berries from the stems once the grapes have been harvested and brought into the winery. The goal is to minimize the amount of astringent tannins that stems can add to wine.