Stressful conditions for the grape, but also for the winemaker!
Vintage 2024 is showing us that climate change is there and it is something real, in some areas of the world we are experiencing the so-called “four seasons in a day,” going from torrential rains, low temperatures, to heat waves and extreme drought. So many sectors are affected, but it is especially the world of agriculture that faces the greatest challenges.
The wine sector is not immune, and this vintage looks to be a very varied one: some parts of the world will have to fight against damage caused by rain and the consequent proliferation of microorganisms, while others will face damage caused by drought and thus given by declining productivity of the vines.
These conditions can lead to unpleasant situations in the vineyard and, as a result, in the winery one will find oneself, for example, having to vinify grapes with high pHs, dealing with microbiological contamination, inability to control high temperatures, and then taking action to protect against the oxidative phenomena that will be increasingly present, while limiting the loss of aromaticity and color.
Grape protection is therefore important from the moment of harvest, and intervention by the winemaker is essential to ensure a quality final product. In red wine making for example, it is necessary to protect, extract and stabilize color as soon as possible.
Loss of aromatic intensity, color changes during storage, premature aging and precipitates in the bottle are undesirable situations for both producers and consumers.
The red grape harvest has an extended time window, which allows for both young, fresh, ready-to-drink wines and more structured and important wines intended for long aging.
Enartis has developed some useful tips on how to best approach the winemaking of reds under the different conditions that lie ahead, paying attention to the different needs of winemakers and the market in an increasingly sustainable perspective.
