Protection against frost

Frost is a particuarly big risk for cool climate wine regions, where it can severely damage the newly emerging buds.

The first protective methods were introduced in the 60's,which enabled the Chablisian vineyards to develop. Indeed, before this time, it was not uncommon for an entire harvest to be destroyed every 2 to 3 years. Consequently, it was difficult to establish a trading policy. Spring frosts set in with a vengeance in the April and May period, by which time vegetation appears and temperatures can be below zero.

How can winemakers help to prevent frost?

What is the most effective way?

with heat: we light “paraffin burners” or “spray-fuel heaters”. The number and type of apparatus used depends on their effectiveness; for example more burners are needed per hectare than heaters. These installations give off heat at the foot of the vines, protecting them from the frost.

with water: when frosts occur, water is sprayed over the vine. Ice-shields form around the young leaves and buds, thus protecting them from the cold.