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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 were investigated, both of which grow the same white (Riesling) and the same red grape (Pinot Noir/Spätburgunder) on the same rootstock in the R
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