The Drinks Business reports that Lafleur, having left the Pomerol AOC and wider Bordeaux designation partly over irrigation constraints, has already begun carefully measured watering this season after temperatures in Bordeaux rose into the 40s. The article frames the issue as a broader test for Bordeaux appellation rules under climate pressure, with Lafleur arguing that early intervention can prevent hydric stress, scorched leaves and potentially vine death, while existing AOC dispensations may arrive too late for growers facing extreme heat.
Appellations
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Chianti DOCG Set to Add Rosé and Relax Sangiovese Rules
The Drinks Business reports that Chianti DOCG is preparing a major update to its production rules, including an official rosé category, a reduced minimum Sangiovese requirement from 70% to 60%, and a new Terre di Vinci sub-zone. The proposed changes also tighten vineyard standards, with higher planting density requirements, a ban on the tendone training system, and emergency irrigation allowed only within limits.
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Asti DOCG Unveils New Rosé Sparkling Wine
Wine Industry Advisor reports that Asti Rosé has now been formally approved, while Montenapo Daily says the new wine will be made from 70 to 90 per cent Moscato grapes destined for Asti DOCG and 10 to 30 per cent Brachetto grapes destined for Brachetto d’Acqui DOCG. The new style adds a notable category to one of Italy’s best known sparkling denominations, and producers will be able to position it across styles from sweet to extra brut, with an inaugural toast planned at Vinitaly.
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New Bordeaux Claret Gets Official PDO Recognition
The Guardian reports that Bordeaux has formally validated a new “bordeaux claret” style within its protected designation, positioning it as a lighter, lower-alcohol, less tannic red intended to be served chilled, and available from the 2025 vintage. The move is framed as a response to hotter growing seasons pushing alcohol levels up, and to shifting demand towards fresher, more casual reds, especially among younger drinkers. Producers are said to be adapting with shorter macerations and experimentation with heat-tolerant varieties, while keeping classic, age-worthy Bordeaux reds alongside this new category.