CONSEQUENCES AND OPPORTUNITIES FROM CLIMATE CHANGE Andrea Desana recounts: “To the aforementioned problems is added climate change, another factor that is deeply influencing the wine sector. In recent decades, rising temperatures have led wines to reach increasingly higher alcohol levels. If in the 60s and 70s the problem was the opposite – wines were too low in alcohol and mixtures with wines from the South were used to increase their body – today we are facing a very different situation; it is increasingly difficult to find red wines with an alcohol content of less than 14-15 degrees, and this not only affects the taste but also consumption habits. Red wines, in fact, are experiencing a drastic drop in sales in Italy and around the world, as consumers prefer fresher, lighter wines, such as whites and sparkling wines. In this context, the Martinotti method represents an interesting opportunity: by allowing refermentation in an autoclave, it enables the production of sparkling wines not only from white or rosé grapes but also from red grapes. Some producers, for example, are experimenting with the sparkling of Nebbiolo, a vine variety traditionally associated with ageing wines. It is interesting to note that, as early as the 1966 specification, the possibility of producing sparkling Nebbiolo was provided for, demonstrating the foresight of those who wrote the rules. The Martinotti method offers several advantages compared to the classic method (so in Italy we are required to define the well-known French Champenoise): it is less expensive, safer, and requires less production space. Furthermore, with the same raw material and processing times, the qualitative results are indistinguishable, as demonstrated by numerous tastings, both historical and recent, that compared the two methods. Despite the prestige associated with the classic method, the Martinotti method offers a more accessible and sustainable solution for producers seeking to adapt to the market's new needs. New generations, such as Generation Z, prefer fresher, lighter, and less alcoholic wines.