Golden flavescence of the vine: causes, symptoms and remedies

Knowing how to recognise golden flavescence in vines, identifying its symptoms and being aware of preventive measures is essential for taking prompt action and complying with the obligations laid down by the legislation.

In Italy, golden flavescence is classified as a priority quarantine pest and is subject to mandatory control measures set out in national and European plant health legislation. Winegrowers are required to comply with the guidelines issued by the Regional Plant Health Services regarding monitoring, treatments against Scaphoideus titanus and the grubbing-up of infected plants.



Unlike other common diseases such as downy mildew, golden flavescence is not caused by a fungus and requires a much stricter regulatory approach.

In this guide, we will look in detail at how to recognise golden flavescence in vines, what causes its spread, and what measures can be taken to protect the vineyard.

What is flavescence dorée in vines

Golden flavescence is a disease caused by a phytoplasma, a bacterium-like microorganism that lives in the plant’s vascular tissues. Once infected, the vine exhibits physiological changes that impair the transport of nutrients, leading to the plant’s gradual decline.

The disease mainly affects:

- wine vineyards;

- table grape vineyards;

- young plantings;

- vine nurseries.

Its danger lies primarily in the speed with which it can spread within a plot if adequate control measures are not taken.

What causes golden flavescence in vines

To understand how to combat the disease, it is important to be aware of the factors that contribute to its spread.

The phytoplasma responsible for the disease

The pathogen responsible for golden flavescence belongs to the phytoplasma group. These microorganisms are not transmitted via the soil or the air, but require an insect vector to spread from one plant to another. An infected vine therefore becomes a source of infection capable of contributing to the spread of the disease throughout the vineyard.

The role of the leafhopper Scaphoideus titanus

The main culprit behind the spread of golden flavescence is the leafhopper Scaphoideus titanus, an insect native to North America that is now firmly established in many European wine-growing regions. The insect acquires the phytoplasma by feeding on an infected vine and subsequently transmits it to healthy plants during feeding bites. The presence of this vector is the main risk factor for the spread of the disease.

How to recognise golden flavescence in vines

One of the most important factors in controlling the problem is early diagnosis. Knowing how to recognise golden flavescence in vines enables swift action to be taken and helps to limit the spread of the infection. Symptoms generally appear between summer and early autumn, but may vary depending on the grape variety and environmental conditions.

Golden flavescence of the vine: symptoms on the leaves

The leaves are one of the most obvious indicators of the presence of the disease.

In white grape varieties, the following are observed:

- widespread yellowing of the leaf blade;


- loss of green colour;


- a stiffer and more brittle texture.


In red grape varieties, on the other hand, the most typical symptom is intense reddening of the leaves.

In both cases, the following may occur:

- curling downwards;

- loss of elasticity;

- tissue necrosis in the more advanced stages.

Symptoms of golden flavescence on shoots

Shoots and canes also display characteristic signs. The most common symptoms include:

- failure of the canes to lignify;

- a rubbery texture;

- drooping shoots;

- irregular vegetative growth.

The failure of the wood to mature makes the plant more vulnerable to climatic stress and low temperatures.

Symptoms on the bunches

The bunches can suffer particularly severe damage. The most common symptoms include:

- desiccation of the rachis;

- withering of the berries;

- failure of the grapes to ripen;

- premature drop of the bunches.


When the infection is severe, the loss of yield can be so significant as to completely compromise the harvest.