MYCOWINE Operational Group: An innovative project for the use of mycorrhizal fungi in the production of high-value wine in wineries in Castilla y León and La Rioja, in a climate change scenario.

Practical Manual on Sustainable Viticulture and/or Mycoviticulture. The Manual will provide field technicians and winegrowers with a permanent reference, with detailed instructions based on scientific knowledge and shared experiences, to use when implementing sustainable management models to preserve the biodiversity of their farms, obtaining a higher-quality product. It will also serve as an educational resource for training new workers and students in sustainable practices and will foster innovation and continuous improvement by acting as a starting point for new research and technological developments for sustainable vineyard management. Furthermore, implementing the recommendations will lead to a reduction in the use of fertilizers, pesticides, and/or insecticides, which not only benefits the environment by promoting healthier and less polluted soils and ecosystems, but also has significant economic advantages by reducing operating costs and attracting new consumers concerned about environmental sustainability. Physicochemical and microbiological characterization of the soil in different vineyard plots. Understanding the quantity and diversity of microorganisms living in the soil, known as "microbial terroir," allows us to understand the health of a vineyard and its degree of differentiation from surrounding vineyards. This information will help participating wineries design sustainable management models based on biological tools and will facilitate decision-making regarding the most appropriate viticultural and oenological practices based on the microbial potential of the grapes and the style of wine to be produced.

Furthermore, it will allow preventive action against external factors that could compromise wine production and quality, minimizing the risk of production losses, as well as efficiently managing resources (fertilizers and other agricultural inputs), reducing the costs associated with their purchase and application. This characterization will also allow us to understand the frequency and distribution of these microorganisms in different geographic areas and the common factors that influence their composition. Isolation and purification of mycorrhizal fungi and local bacteria capable of generating a specific biofertilizer to improve wine quality. The large-scale production of mycorrhizal fungi will provide a biological tool, marketable globally, to combat the effects of climate change and increase the resilience of wine crops. This procedure is adaptable and scalable to other geographic areas, allowing for more sustainable agricultural development while producing high-quality grapes for producing wines of high complexity, quality, and market value. Creation of a Sustainable Management Seal for vineyard soils. This seal, which was previously nonexistent, will certify that a winery or vineyard meets specific standards for sustainable agricultural practices, increasing credibility with consumers, distributors, and international markets by demonstrating a commitment to environmental conservation, biodiversity, and the responsible use of resources. It also provides added value to products in a highly competitive market, strengthening the brand's reputation as a leader in responsible agricultural practices and potentially achieving higher sales margins. Design and development of a training program for sustainable soil management.

The program will directly benefit participating wineries, which will have highly qualified personnel trained in sustainable soil management practices, ensuring the continuity of the knowledge acquired over time. At the same time, it provides significant value to the wine sector by providing specialized knowledge that can be applied by any winery interested in improving the sustainability and quality of its vineyards. It will also enable the development of new technological applications to increase agricultural productivity. The program will register and protect the winery's own microorganisms as an intangible asset for the project partners. The final result will be a biofertilizer product specific to each soil type and location, optimally adapted to local environmental conditions, which can be registered internationally with the CECT. Its application will contribute to the sustainability of the vineyards and their resilience in the context of climate change, and will provide added value for each winery by improving vine productivity (greater plant vigor) and the quality of the grapes and the final product: the wine. These biofertilizer products are also a sustainable use of a high-potential natural resource: soil microorganisms. Their production is 100% sustainable, as they generate no waste.

Dissemination results. The MYCOWINE project's dissemination plan will contribute to strengthening the wine and agri-food sector as a whole by communicating its values to society as an essential sector made up of sustainable, competitive, and responsible businesses. It will foster greater awareness and education about sustainable agricultural practices and highlight the importance of preserving soil biodiversity, educating industry professionals and the general public about the benefits of sustainable viticulture. Furthermore, by transferring the results to stakeholders in the science and research system (universities, R&D centers, technology platforms, etc.), it will promote ongoing research and development, driving innovation in the agri-food sector.