Being dependent on a grape that is slow to ripen, global warming has had a beneficial influence on the Barolo zone. Theoretically, the increased temperatures of summer followed by mild autumns that promote misty fog that keeps the grapes from burning has helped to increase sugar levels and led to riper phenolic compounds such as tannins. To empirically link this to anthropogenic global warming is speculative. More likely, better vineyard management and winemaking techniques have contributed to a string of successful vintages for Barolo in the last 20 years.