Grapes are particularly susceptible to rising temperatures and unpredictable, extreme weather. As a winery, we face the challenge of finding new ways to continue producing fresh wines. This raises a crucial question: how can we respond to climate change in viticulture?
The impact of climate change on viticulture was a concern for our father as early as the 1980s, coinciding with the release of initial climate models. Four decades ago, he carried out field experiments in Alto Adige, planting grape varieties from southern regions like Viognier, Tannat and Petit Manseng. His theory was that these varieties, accustomed to heat, would maintain a robust acid structure even at high temperatures. At the same time, he concentrated on varieties known for their loosely clustered berries and thick skins, traits that offer better resistance to diseases in harsh weather conditions, such as Manzoni Bianco. Several of these experiments have now evolved into independent wines, notable examples being FÓRRA Manzoni Bianco and the two CASÒN wines.
In response to evolving environmental challenges, our winery has expanded and intensified its experimental approaches. We are now experimenting with old, native Alto Adige grape varieties, including Blatterle, Fraueler and Versoaln. To mitigate the effects of climate change, we’re exploring higher-altitude vineyards, where cooler conditions prevail. Additionally, when planting new vines, we like to use the traditional pergola training system, which provides increased shade for both the grapes and the soil.
We are also looking for ways to adapt to the rising temperatures in the cellar. Starting with the harvest, we implement strategies to preserve our signature fresh style. We harvest grapes at various times, tailoring the schedule to each specific plot. This targeted approach helps us maintain optimal acidity levels and ensure the grapes’ crispness. In the cellar, we play with vinification techniques and leave components for different lengths of time on the skins or on the whole grape. This allows us to increase the perception of acidity and freshness through the tannin structure.
The experiments have a major influence on the further development of our work. To share insights from our latest experiments and foster dialogue, we release our Comets series every year.
An important aspect of managing our carbon footprint in winemaking is the design and materials used in packaging. Starting in 2021, we introduced our own innovation, the Summa glass bottle, which is significantly lighter, weighing 420 grams as opposed to the standard 650 grams. This change has led to a reduction of over a hundred tonnes in glass production, transportation and recycling annually. Our wines are all sealed with natural cork. In place of zinc capsules and aluminium screw caps, we have adopted paper seals. We’ve also improved our boxes by simplifying the printing techniques, using minimal water-based ink on natural surfaces. Since 2024, we’ve made a switch to 100% recycled paper for all our wine labels.