With wine, the theory is clear: the hotter it gets, the more sugars the grapes can accumulate. Given that during fermentation these sugars will end up being transformed into alcohol, if it has been a year of great heatwaves, presumably the alcoholic strength of the wine will also be high. However, very alcoholic wines are not to everyone's taste, and even less so now that the heat is arriving. Faced with this, wineries are devising ways to also offer wines that significantly reduce alcohol, regardless of whether the vineyard has had to endure very high temperatures. Several Catalan wineries are already making wines or drinks that can be assimilated to wine, almost all of them white, ranging between 6% and 9.5% alcohol. They are an intermediate point between Mediterranean wines, with an alcohol content that can reach 15%-16%, and de-alcoholized wines, which become 0.0 if all the alcohol is removed. The aim is to respond to the trend of drinking less without giving up aroma and taste, which can diminish greatly in the processes to transform them into 0.0, and at the same time offer lower-alcohol wines without so much technological intervention.

Spain is the country with the cheapest alcohol in the eurozone and the fifth with the lowest prices in the entire European Union. Excessive alcohol consumption carries the risk of developing a wide range of diseases, such as cancer of the pharynx, larynx, liver, esophagus, oral cavity, and especially colon and rectal cancer in men, and breast cancer in women, according to the World Health Organization (WHO). Therefore, the European Association for the Study of the Liver (EASL) advocates that taxes on alcoholic beverages should be tightened to mitigate their impact on health and also reduce healthcare spending. It estimates that, in Spain, if the price of cheaper beverages, such as wine and beer, increases by between 40% and 130%, there would be "a direct and significant effect" on the reduction of liver disease.