Most commonly practiced in Burgundy, whole bunch fermentation is a type of fermentation during which the whole bunch of grapes, stems, and all are fermented together. This can only be successful when the grapes are very concentrated and ripe; otherwise, the stems give too many vegetative notes to the wine. One of the main advantages of whole berry fermentation is the increased flow of juices through the channels created by the stems, which in turn improves beneficial aeration and color extraction through skin-to-juice contact.