A winery near Barcelona, Spain, conducted its earliest grape harvest in history during late July [1, 2].
The shift in timing highlights the accelerating impact of extreme heat on agriculture, forcing producers to alter centuries-old traditions to save crops and protect workers.
Extreme temperatures and the influence of El Niño on sea surface temperatures accelerated the ripening of the grapes [1, 2]. While harvests typically begin in August [1], the heat pushed the process forward to late July [1, 2]. This year, daytime highs reached 45°C [1].
To prevent workers from suffering heat-related illnesses, the winery shifted its schedule to the early morning hours. Employees began harvesting at 3 a.m. [1], using headlamps to navigate the vineyards in the dark [1, 2].
Regional data underscores the severity of the weather. The average temperature in Western Europe for June and July was 21.62°C [1], which is 2.79°C higher than the historical average [1].
Experts suggest that these patterns are becoming more entrenched. A specialist quoted by Bloomberg said that persistent high-pressure systems trapped heat, which caused extreme temperatures to worsen droughts across a wide area.
“Harvests typically begin in August, but the heat pushed the process forward to late July.”
The shift to a late-July harvest represents a significant deviation from traditional viticulture cycles in Spain. When grape maturation accelerates due to extreme heat, it can alter the sugar and acidity balance of the fruit, potentially affecting the flavor profile and alcohol content of the resulting wine. Furthermore, the necessity of 3 a.m. start times indicates that daytime temperatures have reached a threshold where outdoor manual labor is no longer safe during sunlight hours.
