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The history of human civilization is closely intertwined with the development of viticulture, considering the consumption of grapevine fresh fruits and their use for wine-making since Neolithic Age. Evidences are given by the archeobotanical discovers of ancient seeds be‐ longing to Vitis vinifera subsp. sativa (domestic grape) and Vitis vinifera subsp. sylvestris (wild grape) and by the discovery of wine jars and primitive stone wine presses, known locally as “pestarole” [1-2]. These evidences suggest that wine production was initially dependent from the collection of wild fruits, and subsequently from the cultivation of plants derived from the domestication of the Eurasian grapevine. Probably grapevine domestication occur‐ red in different areas, from most ancient Anatolian and Caucasian centers to recent west Mediterranean basin and Central-Europe centers. The study of grapevine domestication is complicated by the presence of large para-domestication areas where wild plants were pro‐ tected for fruit utilization [3]. Grapevine domestication was significant for the development of Mediterranean agriculture, based on cereal-olive-grape cultivations, typical of Greek and Roman civilizations. During the Middle-Age grape cultivation was maintained by monks as wine is bound to Christian liturgy. During late Middle-Age a description of grape varieties used for the production of high value wines was drawn [4] and among listed varieties, some are currently cultivated. The diffusion through the Europe of several grape pathogens dur‐ ing XIX century, such as downy and powdery mildew, caused the end of the ancient vitivi‐ niculture, the erosion of grape genetic variability and the increase of chemicals used for plant disease protection.

Adaptation of Local Grapevine Germplasm: Exploitation of Natural Defence Mechanisms to Biotic Stresses