Climate change poses the threat of a future that will see the incremental rise of temperatures and levels of water stress that vines will be subject to. This could lead to a potentially increased alcohol content and reduced acidity, resulting in lower quality wines. As well as adversely affecting aromas and polyphenols, which are crucial to a wine’s body and colour, grapes are not able to fully ripen, which gives rise to unbalanced, bitter and astringent wines of poor colour, leading to an even further reduction in the quality of the wine and, quite possibly, financial losses for the winery.

Irrigation and fertilization were studied as lines of inquiry and experimental vineyard plots (Villalba de Adaja and Badén, both in the Valladolid region) received the highest level of care when carrying out green pruning, trimming and plant maintenance. The work carried out on the vineyard was conducted in accordance with advice from the Polytechnic University of Madrid. The Institute of Vine and Wine Sciences conducted the wine’s genetic analysis, whilst the University of Zaragoza studied aromas and The University of Barcelona saw to polyphenols, under the Bosch i Gimpera Foundation.