• Promote wines with unique characteristics tied to local tradition.
• Enhance local identity and product uniqueness by integrating traditional practices with innovation.
• Preserve biodiversity by using indigenous yeasts instead of genetically modified strains.
• Improve the competitiveness of smaller producers by fostering cooperation and collective projects.
• Support environmental sustainability by reducing energy use and encouraging organic or sustainable farming practices.
• Facilitate knowledge sharing between large enterprises, small producers, and research institutions.
• Develop a transferable economic model that supports small wine producers.

• Measure 16.2 Support for pilot and cooperation projects (USALI PLUS): In response to fermentation issues affected by climate change, the project collaborated with the University of Siena to select and characterise indigenous yeast strains. These yeasts adapted better to the local climate, preventing fermentation stoppages caused by overly sugary musts. This innovation preserved the unique genetic identity of local wines, limiting the use of foreign yeasts in fermentation. Research phases included spontaneous fermentations, yeast selection, and public dissemination of findings (EUR 137 490).
• Measure 1.2 Support for demonstration activities and information actions: Three public seminars were organised (EUR 42 124) to disseminate project outcomes. The presentations shared insights on indigenous yeast selection, network formation, and the practical applications of genomic yeast research to improve regional wine quality.
• Measure 4.1 Support for investments in agricultural holdings: Participating farms received EUR 985 132 of investment grants for modern equipment (tractors, sprayers, grape sorters, and fertiliser spreaders) that improved vineyard management. Most farms employed organic or integrated farming techniques, and the grants allowed them to enhance their green management strategies.
• Measure 4.2.1 Investment in the processing, marketing and/or development of agricultural products: A EUR 2 605 111 investment supported winery improvements, including the acquisition of sustainable winemaking vats (amphorae, barrels), bottling lines, labelling machines, and heat pump air conditioning systems. These measures improved operational efficiency and environmental performance.
• Measure 4.1.5 Encouraging the use of renewable energy on farms: Photovoltaic systems were installed across the farms, reducing energy consumption and supporting renewable energy use, with an expenditure of EUR 203 080.
• Measure 16.3 Cooperation between small operators to organise joint work processes and share tools and resources: The Rete Verde Toscana business network was established as a legal entity, with EUR 49 894 to promote a sustainable bag-in-box wine product. This included branding, e-commerce setup, and compliance with regulatory requirements. The network allowed smaller wineries to access new markets while maintaining product quality and sustainability standards.

• The project involved 19 farms and promoted local terroir, enhancing product quality, and adopting sustainable agricultural practices.
• Economically, the project enabled its wineries to promote wines that reflect their unique terroir. The use of indigenous yeasts provided an added value, differentiating the wines in the market. This research on yeasts can lead to the creation of "DOCG-certified yeasts," which could be patented in collaboration with wine protection consortia. Such designations can enhance the region's wine identity and economic sustainability.
• The project fostered collaboration between larger, internationally established wineries and smaller farms, creating a support system that allowed these small producers to enhance their production, innovate, and maintain a competitive edge.
• Project costs covered the purchase of more innovative or technologically advanced machinery as well as the expansion of the equipment fleet to support green management. This is crucial for those already operating under organic methods, as well as for encouraging the transition towards more sustainable farming.
• The network’s sustainable packaging innovations are ongoing. Recyclable and separable bag-in-box solutions have been implemented, ensuring environmental sustainability. Fully compostable packaging for liquid foods was not yet commercially available.
• The project promoted healthier consumption habits by encouraging smaller servings of wine, aligning with national dietary guidelines.
• Overall, the project strengthened the competitiveness of small producers by allowing them to share knowledge, reduce costs, and access new markets. It also positioned the region as a leader in sustainable winemaking, with potential long-term benefits including new job opportunities and enhanced biodiversity preservation.

Key lessons

• Traditional organic companies have generated curiosity and interest, triggering a conversion process among participants.
• Collaboration allows for sharing of resources, knowledge, and expertise, increasing the chances of project success. A coordinating entity should be identified from the outset. Their roles can include maintaining partner motivation and project momentum.
• Set specific, measurable, achievable, relevant, and time-bound (SMART) objectives clearly from the outset to keep the project focused and to evaluate progress over time.
• Eco-friendly materials and low-impact processes attract consumers who are increasingly concerned about the environmental impact of products.
• Market research identifies evidence on current trends and consumer preferences which can inform product developments that meet real demand, thereby increasing the chances of commercial success.
• Effective communication is essential to inform and engage the various stakeholders and the public. Transparency and sharing of results can enhance trust and interest in the project.