Climate and the Forced Harvest

The earlier harvest, driven by rising global temperatures and increasingly scorching summers, helps preserve the grape’s acidity but results in a high‑quality profile that is markedly different from the past. Here are the enological and production outcomes obtained by anticipating the harvest.

Enological results: how the wine changes

Preserved acidity:  

Harvesting earlier prevents the degradation of malic acid. The wine retains freshness and longevity.

Lower alcohol levels:  

The excessive accumulation of sugars in the berries is halted. This avoids heavy or overly alcoholic wines.

Fresher aromatic profiles:  

Notes of fresh fruit, floral tones, and noble vegetal nuances dominate. However, aromas of ripe or jammy fruit are lost.

Less mature tannins:  

In red wines, early harvesting can lead to greener, more astringent tannins. This requires gentler extraction techniques in the cellar.

Less intense colors:  

The synthesis of anthocyanins (the pigments responsible for color) slows down under extreme heat. Red wines may therefore appear visually lighter.

Management and agronomic results

Protection from pathogens:  

Harvesting before the arrival of autumn rains reduces the risk of downy mildew and botrytis attacks.

Water‑stress management:  

It relieves the vine from the burden of ripening fruit during periods of prolonged drought.

Compressed logistics:  

Harvest windows become narrower. Early‑ripening varieties (e.g., Chardonnay) and late‑ripening ones (e.g., Sangiovese) tend to mature almost simultaneously, creating overload in the winery.