The frosts that hit the Burgundy vineyards at the end of April were described as "black"? What is the difference with "white" frosts? In fact, it is not at all a weather term but a difference in intensity : black frosts are equivalent in strength to winter frosts. In this case, the temperature dropped to -6 ° on the nights concerned. Unlike white frosts which are less strong and especially associated with moisture, which gives this white color which is frozen dew. Especially the consequences will be less strong. The effect of a black frost in the middle of spring is devastating on growing but still very fragile plants. It will "kill" the supports of future fruits, leaves and stems that have already come out. In Burgundy it is particularly the Côte de Beaune that is once again very affected, with ravages from Santenay to Pernand Vergelesses. The Côte de Nuits and Chablis were not spared, as well as certain areas of the Côte Chalonnaise and the Mâconnais Here are the consequences in image on two photos taken the same day at the end of May, one in Meursault and the other in Givry. On the left nothing or almost, all the shoots are blackened and roasted, while on the other the vine grows normally, and sees well the future clusters already formed. 
A disaster for the affected winegrowers, especially those who had already had little production in previous years because of hail.
