Terroir or Tūrangawaewae? Expressing sense of place in an emerging New Zealand wine region

The wine industry faces the consumer’s increasing demand for a sustainable and environmentally-friendly production [1]. This demand has been shared and boosted by the European Union within the European Green Deal in the Farm to Fork strategy that aims to reduce a 50% the pesticide utilisation in farming systems. Among the agronomical approaches so far proposed, the use of mould resitant hybrid varieties -based on crossings of Vitis vinifera with other Vitis spp [2]- with a high tolerance to the attack of vine patogens is gaining the vinegrowers attention and the production area is continuously increasing

Galicia is situated in the NW of the Iberian Peninsula, just north of Portugal and so sharing a mild, maritime climate, certain vine species and a number of long-standing viticultural traditions. In Galicia about 18,000 has are dedicated to wine growing, of which roughly half (46%) correspond to the 6 DOs in the area.

AIM: Aroma is a key contributor to white wines sensory typicality, perceived diversity and overall preference.

The use of toasted vine-shoots as an alternative enological tool to make differentiated wines has generated interest among researchers and wineries. However, the evolution of these wines in bottle and the effect on the sensory profile has not been studied so far.

More recently, studies have shown that polyphenols could also prevent or improve vision in patients with ocular diseases and especially Age-related macular degeneration (AMD) which is an eye disease characterized by damage to the central part of the retina, the macula, and that affects millions of people worldwide. Despite therapeutic advances thanks to the use of anti-vascular