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The Douro is expected to produce about 230,000 barrels in this vintage, a lower value than initially estimated and justified by the pressure of certain diseases in the vineyard, highlighting the mold, revealed the Douro wine association. Rosa Amador, executive director of the Association for the Development of Sustainable Viticulture (ADVID), told reporters Thursday that "everything indicates" that wine production in the Douro region "should be around or even lower than the harvest declared last year, "which was 232 thousand barrels.
A value which, if it is reached, will also be lower than the prediction of the harvest potential at flowering and which has indicated a production between 254 thousand kites and 273 thousand pipes The ADVID forecasts are based on the pollen method and therefore do not take into account post-floral factors, which can alter the harvest potential. "What is happening is that the mildew is still active, which leads us to conclude that the predictions we obtained with the pollen method will not materialize," says Rosa Amador
. The situation is not the same the entire Douro is not comparable to previous years. In some areas, the vines are in perfect health and in others, the vines are already yellow, seeming to be burned. "The mold pressure is too great, the climatic conditions, with a lot of moisture in the soil, have led to a very rapid vegetative expansion, which means that there is no time to enter the vineyard to do the treatments, "said the official
. Amateur, a" year out of the ordinary. "The months of June and July were rainy, creating favorable conditions for the spread of downy mildew, a fungus that can infect all the green organs of the plant – leaves, bunches and flowers of the leaves Rosa Amador also said that a "quality" harvest is expected. "The story tells us that the mildew years are "vintage" years, he said.
ADVID warned that the final result of the next vintage will depend on the weather conditions that occur until September. , harvest should start with a retar It's about ten days below the average for the region and about three weeks compared to 2017 when, due to the drought, the harvest began in August.
are evaluated by the interprofessional council of the Douro and Porto Institute (IVDP) to define the profit, that is to say the amount of must that each producer can transform into port wine and which , this year, was set in the 116 thousand kites
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