WP1 Creation of a geographical database

1.1 Development of a complete digital geodatabase, delimitation of soil zones and climatic characterization of the viticulture area of Drama using data from existing sources.

1.2. Definition of Natural Terroir Units (NTUs) with modern methods of geospatial analysis & definition in NTU 1 pilot vineyard/variety.

WP2 Assessment of the natural environment in Natural Terroir Units (NTUs)

2.1 Climate recording & assessment in the NTUs by installing monitoring & recording networks of mid- & micro-climate parameters.

2.2 Soil inventory & assessment in the NTUs. Soil evaluation in each pilot vineyard with soil sections & sampling & analysis of δ13C in leaves at the end of each growing season as an indicator of soil water properties.

WP3 Viticultural evaluation in NTUs

3.1 Inventory of the ecophysiology & growth of vine by NTU. Recording of physiological parameters, phenological stages & identification of vegetation & production indicators of vine.

3.2 Record chemical composition of grapes/NTU. At full maturity/date of harvest, measurements of grape chemical composition will be made.

WP4 Chemical & organoleptic evaluation of wines from NTUs

4.1. Chemical and organoleptic evaluation of the wines per NTU. Micro vinification of NTU yield will be done to investigate the analytical & sensory profile of the wines with the assistance of a trained panel of tasters.

4.2 Characterization of antioxidant and anticancer properties of wines produced by micro-communications.

WP5 Evaluation of the microbial environment in NTUs

5.1. Capturing the vine microbiome & winemaking. Leaf & grape samples will be collected from experimental vineyards for microbiome analysis.

5.2 Microbiome & wine making metagenome characterisation. DNA samples from micro-vinification with specific characteristics will be subjected to bulk metagenome sequencing to identify microorganisms with an active role in winemaking.

5.3 Bioinformatic analysis of microbiome data. Grapevine microbiome sequencing & vinification data will be analyzed using bioinformatics tools.

5.4 Isolation & Oenological characterization of members of the indigenous microbiome. Identification of indigenous strains of yeast & malolactic bacteria strains to be evaluated for their suitability for use in winemaking.

WP6 Evaluation of oenological potential & extension of results

6.1 Data analysis & wine potential assessment. Evaluation of the suitability of NTU for the production of the particular wine products of the region, proposals for the adaptation of viticulture, maps of the distribution of new vineyards.

6.2. Extension of results. Website & publication of 3 articles in peer-reviewed international journals.