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The climate enters the cellar. And subvert the rules

The climate enters the cellar. And subvert the rules

Overheating has produced a larger quantity in wine and one month ahead of time  
March 30, 2018

Overheating has already changed the wine. The one made in Italy, of course. In the last 30 years the alcohol rate has indeed increased by one degree. This is what emerges from an analysis by Coldiretti in relation to the forecasts of Luca Mercalli, president of the Italian Meteorological Society on the risk of desertification of the Peninsula with the Po Valley, which over the next hundred years could become, like Pakistan and Sicily, a African desert. Overheating has also increasingly led to a harvest advance even one month compared to the traditional September deadline. In the last harvest, the beginning of the harvest of the grapes destined to the Franciacorta classic method sparkling wine started on 4 August last, while the later grapes such as Aglianico and Nebbiolo were harvested by October, well in advance of the 80s when for the same varieties we also arrived at the end of November. In fact, the Italian vineyard now produces more precocious grapes, less acidic and sweeter than in the past, with the heat that has also changed the distribution in the territory of the vineyards. Some of them tend to expand upwards with the presence of the vine even at almost 1,200 meters of height as in the municipality of Morgex and La Salle, in the province of Aosta, where the highest vines in Europe are produced by the Blanc de Morgex et de La Salle Dop.