The 2026 Harvest Starts Early — How the Heat Is Changing the Prosecco Hills
The 2026 harvest in the UNESCO Prosecco Hills is starting weeks ahead of schedule due to record summer heat. What it means for Prosecco Superiore DOCG — and why September is still the perfect time to visit.
The 2026 Harvest Starts Early — How the Heat Is Changing the Prosecco Hills
This year, the vines aren't waiting for September.
On the UNESCO hills of Conegliano Valdobbiadene, the 2026 harvest has already begun — or is about to — weeks ahead of the traditional calendar. The reason is the exceptional heat of this summer, which has significantly accelerated the ripening of the grapes.
I was born and raised among these vineyards, and I can say it clearly: I don't remember many summers quite like this one.
What does an early harvest mean?
When temperatures stay high for a prolonged period, the vine speeds up its entire cycle: flowering, veraison, ripening. The result is that the Glera grapes — the grape of Prosecco Superiore DOCG — reach their optimal harvest point earlier than usual.
This isn't necessarily bad news. But it requires attention, experience, and a deep knowledge of the land that only local producers — the ones who have farmed the same rive for generations — truly know how to read.
What does it mean for visitors this season?
If you're thinking of visiting the Prosecco Hills in late August or September, something rare is waiting for you: you might witness the harvest in full swing.
Families working in the vineyards, baskets overflowing with clusters of grapes, the sweet scent of fresh must in the air — it's a sight very few travellers get to see, because it usually concentrates into just a few days each year.
This year, that window has shifted earlier. And you could be here for it.
Will Prosecco Superiore DOCG be affected?
It's the question my guests often ask. The honest answer is: it depends.
A hot, dry summer can produce concentrated, aromatic grapes. But it requires winemakers who know exactly when to harvest — not too early, not too late. The producers I visit with my guests are people who know every single row of vines. They don't rely on charts. They rely on experience.
That's the Prosecco we taste on my tours. Not the supermarket kind. The kind made by people who love their land.