## 1 Introduction  
Sustainability regarding environmental issues related to agriculture must be considered [1]. The coastal strip of the Southeast of Spain is one of the most arid regions of Europe, with an average rainfall of less than 400 mm [2]. There is still a need to promote public awareness, to truly reduce water consumption in the most demanding sectors, reduce uptakes form water bodies and, thus, the pressure made over them [3]. Thus, agriculture with low water requirement should be encouraged in arid and semi-arid regions rather than irrigation agriculture. In this sense, _Fondillon_ vineyards located in Alicante (Valencian Community) are rain-fed and are fully hydroSOStainable, as defined by [PERSON] et al. [4]. The effect on preventing desertification through this crop is clear because vines are one of the few agricultural options due to the edaphic and climatic conditions in many areas. Moreover, encouraging the cultivation and production of this grape cultivar in the mentioned conditions, could be a way of increasing _Fondillon_ production and profitability as well as creating jobs and value in rural areas. As explained by other authors, this can be a successful tool to mitigate climate change in arid and semiarid regions considering adequate farm and cultivation practices and systems [5]. _Fondillon_ is a strong _rancio_ wine from Alicante made from _Monastrell_ grape and maturel like an Oloroso sherry (oxidized for a long aging period in oak barrels; minimum of 10 years). The main difference with Oloroso sherry is that _Fondillon_ is not fortified. Thus, _Fondillon_ is a naturally sweet wine (included by the European Union in its E-Bacchus database) produced in the Alicante Protected Designation of Origin, Alicante PDO [6]. Naturally sweet wines come from overripe and or dehydrated grapes, are non-fortified wines, and have a total alcoholic strength of not less than 15% by volume (abv) [7]. _Rancio_ is an imprecise tasting term used in many languages for a distinctive style of wine achieved by deliberately materizing the wine by exposing it (i) to oxygen and/or (ii) heat. Key flavor compounds identified in aged _vin doux naturels_ arise by Maillard reaction of sugars with amino acids and by oxidation [8]. Maderization implies mild oxidation over a long period of time and sometimes heat. It should be properly applied only to wines with (i) a high enough alcoholic strength to inhibit the action of _Agrobacter_, which would otherwise transform the wine into vinegar, and (ii) a high antioxidant capacity, which is needed to preserve the maximum and guarantee that the transformation of aroma precursors into the proper volatile compounds is achieved without generation of any type of off-flavors. Very few maderized wines are made today by simply ageing the wine at cell temperature; the oxidation process is instead hastened by heating or \"baking\" the wine as on the Madeira Island. Oxidation reactions, like most organic chemical reactions, can be roughly doubled in speed by a temperature rise of 10 \({}^{\circ}\)C [9; 10]. A high level of oxidation is a key part of the style of fortified wines (such as Oloroso Sherry or Madeira); the oxidation is evident from the brown color of the wine and a lack of fresh fruit on the palate, which is instead replaced by nuts and dried fruits. In this case, the wine is stored for years in barrels that are not filled to the top, allowing oxygen within the headspace of the barrel (ullage). More commonly, for un-fortified red wines, the exposure to oxygen is limited and therefore has a much slower, subtler effect. Aging and oxidation will affect wine composition [11]. However, changes with time of chromatic characteristics, antioxidant activity, and total polyphenolic composition under oxidation conditions in oak barrels for a long period of time without fortifying and/or heating the wine are not well known.