Hibernation the summer months is aestivation. Often associated with low temperatures, the function of hibernation is to conserve energy when sufficient food is unavailable. To achieve this energy saving, an endothermic animal decreases its metabolic rate and thereby its body temperature. Hibernation may last days, weeks, or months depending on the species, ambient temperature, time of year, and the individual's body condition. Before entering hibernation, animals need to store enough energy to last through the duration of their dormant period, possibly as long as the entire winter. Larger species become hyperphagic, eating a large amount of food and storing the energy
Climate of the Alps with success where frosts are prolonged or where the mean winter temperature falls below 5.5 °C (42 °F). To produce fruit requires at least 24 °C (75 °F) during the day through four or five months of the summer and autumn. The grape vine is far more tolerant of cold than the olive, but to produce tolerable wine it demands, at the season of ripening, a degree of heat not much less than that needed by the more delicate tree. These conditions are satisfied in the deeper valleys of the Alps, even in the interior of the chain, and up