Wine can become a symbol of resilience against climate change. Wineries—and businesses in general—have the responsibility and the tools to adapt their business models toward a common goal, prioritizing long-term vision and generating a positive impact on people and the environment.
For instance, Penedès is one of the oldest wine regions in Spain, originating in the 7th century BC with the Phoenicians. But thanks to climate change, this region—three millennia of winemaking history—is now at risk. At the end of the 19th century, Phylloxera bugs infected vineyards across Europe but a solution was found, and viticulture adapted and continued. Climate change might become the Phylloxera of the 21st century if we don’t act immediately, collaboratively, and creatively.
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According to a study published in Nature Reviews Earth & Environment in 2024, up to 70% of current wine-producing regions could become unsuitable for growing grapes if global temperatures rise by more than 2°C above pre-industrial levels. A more concerning statistic is that around 90% of traditional wine regions in coastal and lowland areas of Spain, Italy, Greece, and southern California could be at risk of disappearing by the end of the century due to drought and heatwaves.
Global warming has been our greatest challenge as winegrowers for years. Vines are acutely sensitive to the climate shifts and have acted, for many years, as the “canary in the coal mine,” sounding the alarm as rising temperatures, erratic weather, and water scarcity threaten the very foundation of our craft. We have already witnessed the significant risks that climate change poses. Yet, despite these early warning signs, the Spanish wine sector as a whole was slow to react, only recently embracing decisive adaptation and mitigation measures.
Sustainability has become imperative, shaping not only how we cultivate our vineyards and produce our wines but also how we envision the future of wine itself. A profound transformation is underway, combining innovation, tradition and a deep respect for nature.
How the wine industry is adapting to climate change
Penedès is the first wine-producing area where all wines are made entirely from organic grapes. This is an important first step, but we should not settle for this alone. Regenerative viticulture is resonating as the agricultural model most suited for the current climate, a model that actively improves soil health and ecosystem resilience. By avoiding tillage, maintaining ground cover, and fostering biodiversity, our vineyards have become healthy, fertile, and resilient ecosystems that also capture atmospheric CO₂.
High temperatures accelerate the start of the grape harvest, causing an unbalanced ripening which could ultimately affect the quality of the wine. As a result, vineyards are being planted in higher grounds and grape varieties are being replaced by others better adapted to higher temperatures and drought. Irrigation systems will become necessary to support yields and ensure the quality of the grapes.
Many wineries have decided to switch to lighter wine bottles to reduce CO2 emissions and the use of renewable energy is finally becoming commonplace. In Spain, green energy has made significant progress, with 56% of electricity generated from renewable sources in 2024, according to Spain’s Red Eléctrica. Other initiatives include promoting circular economy and Carbon Capture & Reuse technologies—for example capturing the CO2 from the fermentation of wine and reuse it in the winery as a gas inert—and using trains instead of trucks for shipping goods across Europe.
Besides reducing our carbon footprint, we must find ways to absorb the greenhouse gases that are in the atmosphere, causing global warming. Planting trees is considered the most effective way to absorb greenhouse gases, as each tree absorbs approximately 5 kg of carbon annually as it grows. In our case, we have planted more than 100 hectares of trees in Chile in recent years and manage almost 2.000 hectares of forests in Spain—nearly double our vineyard holdings. Well-managed forests also play a role in promoting biodiversity and reducing the risk of wildfires.
The impact of fossil fuels
Despite all efforts, we will only be able to find a real solution to climate change if we succeed in overcoming our dependence on fossil fuels. The problem should therefore be addressed at its source. With global oil consumption reaching 100 million barrels per day, can we truly believe that our planet can absorb all the greenhouse gases being released? To make matters worse, oil companies still benefit from governmental support, with subsidies totaling $7 trillion in 2022 according to the International Monetary Fund.
It is not just liquid petroleum that is driving the severe disruption of our climate; plastic is also a major contributor as TIME already reported in 2024 with the article entitled Plastic burnout. Of the 400 million tons of plastic produced annually, 13 million tons end up in the ocean. Furthermore, a significant portion of plastic waste is incinerated, resulting in the emission of 850 million tons of greenhouse gases.
Perhaps most concerning is that the use of plastic in food products packaging leads to the ingestion of microplastics and nanoplastics, which are highly detrimental to human health, as these particles remain in the food we consume. Toxic chemicals used in plastic manufacturing can also leach into packaged foods and ultimately enter our bodies. According to the World Wide Fund for Nature, we ingest approximately 5 grams of plastic every week.
A recent article published in Nature has estimated that the volume of nanoplastics in our seas is significantly higher than previously believed. They enter the oceans via rivers, ships, and coastal areas, with their primary sources being the washing of synthetic garments (such as polyester and nylon), which release microfibers, and the breakdown of plastic packaging caused by sunlight, wave action, or microbial activity. The study also identified PET, PS (polystyrene), and PVC as the most prevalent types in coastal regions. PET and PS are commonly found in bottles and food containers. Consequently, it is essential to avoid plastic packaging in general, and particularly for beverages.
No matter how sustainable our vineyards and wineries become, our future is ultimately tied to the choices society makes about energy, transportation, and consumption. We need everyone—producers, consumers, and policymakers—to join us in this vital endeavour. It is encouraging to see that an increasing number of companies are stepping up to lead this shift in mindset and that consumers around the world are increasingly conscious of the environmental and social impact of their choices.
However, this is too great a task for any one company to tackle alone so forging alliances is key. In 2019, the association International Wineries for Climate Action (IWCA) was born to accelerate the decarbonation of the global wine industry through collective action. This coalition has today more than 170 wineries from 14 countries, representing over 3.5% of the world’s wine production.
We must do everything possible to prevent a dramatic rise in global temperatures by the end of the 21st century and to avert the disastrous consequences that would impact future generations. If we act with determination and a sense of urgency, there is still hope.