What is happening to the composition of grapes, which continues with a direct impact on musts and wines as well, is now a clear consequence of climate change.

In particular, the abiotic stresses to which vines are increasingly subjected affect the PR Proteins content, which is closely related to the protein instability of wines.

This category of protein plays a decisive role on the quality of the froth (Vincenzi Et.Al.) and therefore, sparkling wine makers, have always tried to manage subtractive techniques with sensitivity.

In particular, what is given considerable attention is the reduction in the use of bentonite, thus accepting the trade-off of slight instability in the bottle.

In the Classic Method, for many years, the slight instabilities that were going on were not considered, as the use of bentonite-based remuage aids was able to effectively stem the risk of precipitation.

But today, in light of increased environmental stresses, are we sure this is still the case?

By changing unstable protein contents, what risks may arise?

In this module, Prof. Simone Vincenzi (University of Padua) will provide a broad overview of how “Climate Change” is unequivocally affecting protein instabilities in wines, and thanks to research conducted together with Daniele Pizzinato (R&D Technical and Products Specialist and Station Oenotechnique de Champagne manager), a special bentonite-free remuage adjuvant for Metodo Classico wines will be presented.