Montepulciano red grape is cultivated in the northern part of the Latium region, primarily for the production of DOC "Colli Etruschi Viterbesi" structured wines for aging. In Mediterranean areas, viticulture is closely influenced by vine water status. In this context, the practice of irrigation may alleviate water-stress-related reductions in plant development to guarantee grape quality, especially in semi-arid areas. The application of on-farm compost in a vineyard may affect grape quality without negative effects, thereby enhancing environmental sustainability. The aim of this work was to investigate the combined effect of irrigation and compost application on the Montepulciano variety in the volcanic environment of Latium region, thereby improving the polyphenol concentrations in the berries. The trial was conducted during three growing seasons (2011)(2012)(2013). Irrigation was performed according to the protocol proposed by Ojeda and Saurin (2014). The pre-dawn leaf water potential (ψpd) from July to September was measured weekly for maintaining vine water status in the range between -0.4 and -0.6 Mpa. Irrigation (I) and irrigation plus compost application (IC) were compared to a non-irrigated control (C). Berry weight was not influenced by moderate irrigation, whereas titratable acidity and total soluble solids were negatively correlated to the increment of water dropped. The primary finding was a positive influence on polyphenol contents of the grapes at harvest. Best performance was highlighted in 2012 with 263 liter vine -1 of water supplied. Overall, the sustainable use of water and on-farm compost improved Montepulciano grape quality in this volcanic area, thereby enhancing the adaptation of Mediterranean viticulture to climate change conditions.

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8The valorization of Italian's wines passes through a complete knowledge of variables that influence the winemaking 9 and, among them, the features of S. cerevisiae strains is one of the most important considering their relevance in the 10 alcoholic fermentation. With this intention we performed a genotypic and technological characterization of S. 11 cerevisiae population isolated in a biodynamic winery of the Cortona DOC area. Analyses revealed a remarkable 12 variability in terms of strains of S. cerevisiae, despite the homogeneity of features of wines, underling the high levels 13 of biodiversity that characterizes the biodynamic agriculture. Some strains were found in wines of different vintages 14 suggesting the presence of a microbiota established in the winery. Oenological tests demonstrated that, alongside 15 yeasts with reliable oenological performances, some strains are not able to accomplish a prompt and effective 16 alcoholic fermentation, or are characterized by spoilage characters, such as excessive production of volatile phenols or 17 acetic acid. In conclusion, indigenous strains of S. cerevisiae could be a useful instrument to perform reliable 18 winemaking without altering the native microbiota of each oenological environment. However, a characterization of 19 their oenological aptitude, and the application of practices able to drive the evolution of microflora, must be 20 employed to reduce risk of wine spoilage. 21 22 KEY WORDS 23 Spontaneous fermentation, yeasts, microbial selection, biodiversity, biodynamic, Syrah 24 25