When the Heat Comes Early: How Vineyards Are Navigating a New Climate Reality

This summer, Spain experienced one of its most extreme wildfire seasons on record. Over just three weeks, more than 350,000 hectares were scorched — with vineyards in Galicia, Castile and León, and Extremadura among the affected regions. The images were haunting: blackened vines, ash-covered rows, and entire harvests lost to flames.

But beyond the devastation, there’s a deeper shift underway — one that touches nearly every wine-producing region across Europe and beyond.

The story of this summer isn’t just about fire. It’s about heat — and how a changing climate is challenging centuries-old practices in viticulture.

Vineyards on the Frontline of Climate Change

For many in the industry, climate stress has become an annual concern. But this year felt different. Temperatures soared earlier, stayed high longer, and rainfall arrived later — if at all. Across southern Europe, budburst began weeks ahead of schedule. In the north, canopy sunburn and vine dehydration were more common than ever. Even traditionally cool-climate regions like Bordeaux and the Finger Lakes began trialling shade nets and heat-resistant hybrids.

What we’re seeing isn’t temporary — it’s structural. Earlier flowering and shorter growing seasons now appear as trends, not exceptions. Some vineyards are harvesting 10 to 15 days earlier than just a generation ago. Others are struggling to balance ripeness with acidity, as sugar levels spike faster than phenolic development.

At the heart of it is a sobering reality: vines evolved under stable conditions. Those conditions no longer exist.

From Risk to Response: How Wineries Are Adapting

Still, this is not a story of despair. Across the wine world, we’re witnessing a remarkable wave of adaptation.

In Spain, Bodegas Arzuaga was among the first to plant vineyards at over 900 metres above sea level — taking advantage of cooler nights and greater humidity to protect vine health. In Ribera del Duero, Valdemonjas is refining canopy management and soil cooling strategies using smart pruning techniques.

Further west, Familia Torres has spent over a decade recovering ancestral grape varieties — pre-phylloxera vines that lay forgotten in rural Catalonia. Out of 50 rediscovered varieties, six are now being trialled for their resilience to drought and heat. It's a strategy rooted in both science and cultural heritage.

At the same time, producers are investing in soil regeneration — planting cover crops to reduce evaporation, improve structure, and shield delicate root systems. Others are turning to fermentation innovation, using specific yeasts to manage high alcohol and preserve freshness in warmer vintages.

These changes are no longer experimental. They’re essential.

Key Metrics for Vineyard Resilience

But adapting to climate extremes isn’t just about techniques — it’s about timing. And the ability to act early depends on knowing where the pressure points are. At Positive Impact Concept, we guide producers to monitor a small set of high-impact indicators — giving them a clearer picture of what’s happening in real time.

You can’t control what you don’t measure.

Here are three essential metrics we help clients track through PI Analytics:

• 🌡️ Soil Temperature: At root depth (5–15 cm), this helps detect early signs of stress. High soil temperatures reduce microbial activity and impact root growth before visual symptoms appear.

• 🍃 Canopy Density Index (CDI): Measures how much light penetrates the canopy. It’s key for understanding sun exposure risks — especially during periods of intense heat or drought.

• 💧 Irrigation Volume per Block: Tracks water use efficiency at a granular level, allowing producers to compare zones, fine-tune schedules, and stay within limits — especially critical in regulated regions.

With these insights, vineyard managers can shift from reactive to proactive — adjusting irrigation, canopy, or harvest plans with confidence.

From Adaptation to Regeneration

Adapting to heat is necessary. But adaptation alone won’t build long-term resilience — and it certainly won’t build trust with the next generation of buyers, partners, and policymakers.

What’s needed now is a shift in mindset — from risk management to opportunity design. From sustainability as a compliance checkbox to sustainability as business strategy.

That’s where our work at Positive Impact Concept begins: not only helping wine producers respond to crisis, but helping them build systems that are regenerative, measurable, and built to last.

We work closely with vineyards to reframe environmental stress as an entry point for innovation, not just mitigation. Whether it's designing a waste valorisation strategy, building insetting programs with suppliers, or setting up data systems to track biodiversity impact, the goal is the same: to embed positive impact into the business model — and make it measurable.

Because circularity is more than a philosophy — it’s a competitive advantage.

Marta Juega, PhD.

Want to Talk Heat Strategy?

Every vineyard is different. Every region faces unique stressors. But the questions are shared:

What can we control? Where do we start? And how can we track progress that truly matters?

If you're asking the same, let’s talk.

We’re working with wine businesses across Europe and Latin America to build sustainability plans grounded in science, technology and the real-world demands of climate adaptation.

Contact us to explore how we can help your vineyard not just cope with the heat — but thrive through it.