Prosecco could be ‘wiped from the planet’ by climate change

A new report has warned that Prosecco supplies are at risk of running dry as a result of climate change.

The study states that rising temperatures are responsible for poor soil in mountainside vineyards where Prosecco is produced, which in turn is likely to affect stock of fizz.

Soil degradation and drought could also affect supplies of Burgundy and Cabernet Sauvignon wines, too.

Climate change could spell an end to your bottomless brunch (Credit: Getty)

This is because the soils in mountain vineyards are often thin and deteriorated, making it harder for grapes to find water in dry conditions.

Grapes on the mountain vineyards are typically smaller, meaning the ratio of skin to juice is higher and the flavours tend to be more complex.

Typically found in Italy, Portugal and Spain, these mountain vineyards are the hardest to sustain during extreme weather conditions, and are very expensive to farm as well.

“The great effort required to manage these areas reinforces the specific human-environment connection. This is why they are recognised as cultural uniquenesses of primary historical and social importance, where traditional knowledge is still the determining element,” said Dr Paolo Tarolli, of the University of Padova, who authored the study.

“The risk is not only losing an agricultural product or seeing a landscape change, negatively impacting the local economy. The risk is losing entire communities’ history and their cultural roots.”

“The last half past century has been characterised by rural exodus and a gradual abandonment of mountain landscapes,” he added. “The new generation is unwilling to continue working under extreme conditions if economic benefits are insignificant.”

The Prosecco shortage could soon be upon us (Credit: Getty)

Demand for Prosecco has soared in recent years, selling quicker than any other sparkling wine.

The study suggests scientists, farmers and consumers need to work on solutions to counter the damage that could be caused by rising temperatures, including on-site water storage systems and educating young people on maintaining these rural communities.

The key to Prosecco’s future is finding ways to create “functional, sustainable and safe” environments for it to grow.

Until then, we might have to say goodbye to the bottomless brunch.

Featured image: Getty