The 2026 grape harvest in Spain has started earlier than ever due to the condition of the crop. This development is directly linked to the changes we are experiencing in terms of climate and weather patterns, and it means that this year’s wines will have distinctive characteristics and a unique personality across Spain’s different wine-growing regions and Designations of Origin.
2026 Harvest in Spain: Why Has the Grape Harvest Started So Early?
The grape harvest began in the Valencian Community on 3 August. This represents a two- to three-week advance compared with previous years, leading the industry to describe this year’s harvest as exceptionally early and unprecedented.
The main reason for this premature harvest is the heat stress experienced by vineyards during June and July. These high temperatures have accelerated grape ripening, altering the vine’s biological cycle, as the vines have completed the stages of budburst, flowering and veraison earlier than usual.
The extreme heat experienced in southern, central and eastern Spain has also caused sugars to accumulate rapidly in the grapes. As a result, the berries have remained smaller and have faced the risk of becoming raisin-like on the vine if harvesting were delayed.
2026 Harvest Estimates
According to industry estimates, this year’s harvest is expected to produce between 34 and 36 million hectolitres of wine and must. If confirmed, this figure would exceed the 33.28 million hectolitres recorded during the 2025/2026 campaign, although it would remain below the volumes achieved between 2020 and 2024.
However, these are only preliminary estimates. The smaller size of the grapes, as mentioned above, together with weather conditions over the coming weeks, could lead to these forecasts being revised in either direction.
What Impact Will the Early 2026 Harvest Have on Wine?
The early harvest and the conditions under which it is taking place will give the wines produced this season a number of distinctive characteristics:
- Higher alcohol levels. The rapid accumulation of sugar in grapes that have lost water due to excessive heat often results in wines with a higher-than-usual alcohol content.
- Lower acidity. High temperatures reduce the natural acidity of grapes under normal conditions. This forces wineries to seek greater technical balance during the maturation process or even through blending different grape varieties.
- Changes to grape harvesting practices. Excessive heat is leading to an increase in night-time harvesting. The aim is to prevent grapes from arriving at the winery too warm, as excessive temperatures can cause must temperatures to rise uncontrollably. This can disrupt yeast activity, destroy aromas and lead to oxidation. High temperatures can also volatilise and degrade the primary and fruity aromatic compounds that are characteristic of wine.
- Production adjustments. Although the overall condition of the fruit is good in several areas, the water stress experienced at the beginning of summer has reduced final yields. It has also affected cell turgidity and photosynthesis. Therefore, even when the fruit appears healthy, water shortages directly limit its ability to expand, reducing berry size and the final weight of the harvest. This can also force the vine to abort part of its crop or accelerate ripening prematurely.
Early Harvest in the Valencian Community
In the Valencian Community, the harvest is progressing as follows: the first grapes, particularly those from the Clariano area, are showing good overall health and appropriate acidity levels.
Although the heat has forced producers to moderate the forecasts made at the beginning of the year, overall production is expected to be between 20% and 25% higher than the volume achieved during the 2025 campaign. While this represents a positive development compared with last year’s figures, it is still well below the average recorded over the past decade.
At WINERYON, we share these positive expectations and hope to be able to offer our DEMUERTE wines in the best possible conditions.
