Carbon reduction strategies for regionally produced and consumed wine: From farm to fork.

I) BACKGROUND: Carbon footprint studies of locally produced and consumed wine are missing. II) PURPOSE(S): The objective of the present study was to identify management strategies and carbon reduction potentials for a sustainable wine production based on the carbon footprint and the water footprint of locally grown grapes and wine locally produced and consumed. III) METHODS: Two wineries (A and B) were investigated, both of which grow the same white (Riesling) and the same red grape (Pinot Noir/Spätburgunder) on the same rootstock in the Rhine river valley of Germany.