“…Although many studies have demonstrated that soil chemical, physical and hydrological features can strongly affect wine peculiarities (van Leeuwen et al, 2004;Vaudour et al, 2015), the potential contribution of soil microbiota has until recently been overlooked (Bokulich et al, 2014;Gilbert et al, 2014;Knight et al, 2015;Garofalo et al, 2016;Miura et al, 2017). In fact, whereas the uniqueness of the microbiota present typically on the skins of the fruit, and how this influences the compounds produced during fermentation, is a well-accepted concept (Barata et al, 2012;Felder et al, 2012;Bokulich et al, 2014Bokulich et al, , 2016Capozzi et al, 2015;Knight et al, 2015;Jara et al, 2016;Mezzasalma et al, 2017), the uniqueness of the microbial community structure found in the soil and/or associated to various plant parts which influence the flavor, color, and quality of the fruit and wine is not clearly established (Gilbert et al, 2014). In the last few years several authors tried to support the "microbial terroir" concept suggesting that soil microbiome may affect wine quality (Burns et al, 2015;Zarraonaindia et al, 2015;Bokulich et al, 2016;Belda et al, 2017;Vadakattu et al, 2019).…”