On April 12th the CIVC, Comité Champagne, in Epernay announced a 15 year programme to develop grape varieties for the future.
Champagne makers face two main challenges in the following decades. In the worst case scenario temperatures could rise 4.5°C by 2100. There’s also the pressing need to develop vines that have a high resistance against diseases such as powdery and downy mildew. These new varieties would lead to a decline in the use of chemical products and so help the environment. This is an integral part of sustainable winemaking. (Article continues.)