High-altitude vineyards produce some of the most intense, aromatic wines in the world — but why?
In this special episode of The Second Glass, we break down the science behind elevation and its impact on wine without drifting into needless jargon.

We explore:
• how sunlight intensity changes flavor development
• why cooler air preserves acidity
• the effect of huge day–night temperature swings
• thicker grape skins and how they influence tannin
• why altitude creates distinctly floral aromatics
• key world regions known for extreme elevation

Even though this topic emerged accidentally while working on Torrontés, it stands on its own as essential knowledge for CSW, WSET, and CMS candidates.
By the end, you’ll understand why high-altitude wines taste the way they do — and how to use that knowledge to identify them in the glass.