Some general considerations on oenology in these times. We are in an epochal period for our wines. The need to make more drinkable but also structured wines is becoming more and more widespread. This is not an easy situation for today's oenologist. Wines must maintain their territorial character and therefore differentiate themselves on the world scene.
We have a climate that has definitely changed with hot summers and mild winters. What to do? I think the solution is to increasingly develop a territorial concept with the affirmation of native grape varieties that have long since adapted to the territory. For the so-called international ones we have to work on materials that provide the right rootstocks suitable for dry climates and then find a balance aimed more at phenolic maturity than sugar. For this reason, production per strain will also have to consider this need. The technologies of the winery will also have to be reviewed, especially in the choice of yeasts, which will have to be sought among the less alcohologenic ones. The production companies are already taking steps in this direction.