INDICE
An Innovative Approach to Combat Climate Change in Vineyards
As climate change continues to challenge traditional viticulture practices, innovative solutions are emerging to optimize grape production. One such method, though it might sound unconventional, is the double cropping technique for Vitis vinifera. This approach capitalizes on the longer growing seasons caused by global warming, offering an opportunity to increase both grape yield and quality.
In this video extract, taken from the presentation “Climate change and viticulture: a necessary reconsideration?” given by Stefano Poni (Università Cattolica del Sacro Cuore Italy) at Enoforum 2023, we see how the double cropping process works.
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Understanding Double Cropping in Grapevines
The concept of double cropping involves harvesting two distinct grape yields from the same vine within a single growing season. This method, while seemingly extreme, has been revisited due to the extended ripening periods brought about by climate change. In many regions, summer temperatures now persist well into October, making the technique more feasible than in the past.
But how exactly does it work for Vitis vinifera, a species traditionally cultivated in temperate climates?
The Double Cropping Process
The technique begins with the primary grape production early in the season. However, by mid-June, the vines undergo a drastic pruning. At this stage, only six to seven leaves are left, and any excess shoots or suckers are removed. This pruning process disrupts the vine’s natural growth cycle, converting dormant buds into active ones, which in turn stimulates a second wave of grape production.
This second yield typically ripens 40 to 45 days after the primary harvest, during a cooler period of the year. The cool temperatures during this secondary ripening phase have a significant impact on the quality of the grapes, particularly in terms of acidity, color, and overall flavor complexity.
Quality Over Quantity: A Focus on Grape Composition
While the second crop may produce fewer grapes—around half the yield of the primary harvest—the quality is often superior. Grapes from the secondary harvest tend to exhibit higher acidity and more intense color due to the cooler ripening conditions. These factors are particularly beneficial for winemaking, as they enhance the structure and aging potential of the wine.
For instance, data from a Pinot Noir experiment showed that while the primary production yielded approximately one kilo of grapes, the secondary crop yielded around half a kilo. However, the secondary harvest displayed higher Brix levels (a measure of sugar content) and significantly improved acidity. The cooler temperatures during the second harvest period also contributed to more vibrant color development in the grapes.
Real-World Applications: Case Studies
This technique is not merely theoretical. Australian viticulturists have experimented with double cropping, yielding promising results. In a recent trial with Cabernet Sauvignon, vines produced two distinct batches of grapes—one from the regular harvest and a second, delayed crop. The latter ripened 40 to 45 days later, producing grapes with clearly differentiated quality profiles, ideal for creating diverse wine styles from the same vineyard.
A New Tool for Viticulturists
Double cropping may not be a widely adopted practice yet, but it offers an intriguing solution to the challenges posed by climate change. By leveraging longer growing seasons and cooler post-harvest temperatures, winemakers can produce grapes with enhanced quality characteristics, even from a smaller yield.
As climate patterns continue to shift, techniques like double cropping could become essential tools in the viticulturist’s arsenal, allowing for more adaptable and resilient grape production.
If you want to learn more about this topic on Infowine Premium there is the entire presentation “Climate change and viticulture: a necessary reconsideration?” given by Stefano Poni (Università Cattolica del Sacro Cuore Italy) at Enoforum 2023.
