## 1 Introduction  
The historical tradition of winemaking in the province of Murcia (south-eastern Spain) is characterized by the main variety of red grape used, Monastrell, which represents 90% of the wine produced with the DOP Jumilla. Aromatically, this variety is characterized by an organoleptic descriptor defined as \"sweet\" [1], while having aromas of spicy and balsamic notes and an abundance of the odorant compounds associated with red and black fruits. By contrast, Auren, one of the main white varieties grown in this area, only represents a low percentage (<10%) of DOP Jumilla wines. This variety is characterized by its slight aroma and a medium fruity character [2]. However, one of the main varieties cultivated in Spain, which is associated with quality wines worldwide, is Verdejo. Indeed, this variety represents 5% of the white varieties grown in the whole of Spain. For example, it is the main variety behind the Denomination of Origin \"Rueda\" from Castilla y Leon (central Spain),and gives the white wine its genuiness and characteristic quality, characterized by its typical fruity aroma and flavor [3]. Climate change is a real problem with many implicit and dire consequences for many areas of the world [4]. A recent report from the Intergovernmental Panel on Climate Change (IPCC) [5] shows that, since the end of the 19 th century, the mean surface temperature of the earth has risen continuously, reaching approximately 1 \({}^{\circ}\)C above pre-industrial levels in 2017 (mean increase of 0.2 \({}^{\circ}\)C per decade) due to past and current emissions derived from human activity (IPCC, 2018). This has had a noticeable effect on grape cultivars and, as a consequence, the wine made from them, due to the time elapsing between the technological maturity of grapes and their phenolic maturity. Moreover, the total acidity of the wines has tended to decrease because of the higher temperatures, resulting in unbalanced wines of less color and higher alcoholic graduation. The problems of climate change, therefore, will play an important role in the future of viticulture and oenology and new strategies need to be found which will help the industry to adapt to this new scenario. There are several options that might attempt to solve this situation, such as selecting the plant material, patterns, and varieties best adapted to hot dry climates, or choosing the most efficient irrigation systems in the face of water scarcity. Another possible strategy could be to obtain new varieties using directed intervarietal crosses through classical genetic improvement programs, although cross-breeding is not the most common way for developing new wine grape cultivars because of European Union restrictions concerning the introduction of new varieties of vine. In this respect, a breeding program has been in progress since 2000 in Murcia (south-eastern Spain) carried out by several researchers using different approaches. For example, [PERSON] et al. [6] carried out a genetic analysis of grape high-quality ripening in the 'Monastrell' \(\times\) 'Syrah' progeny, and [PERSON] et al. [7] studied the concentration of anthocyanins in Monastrell grape hybrids and the corresponding wines. [PERSON] et al. [8] reported the composition of cell walls in grape skin from intraspecific _Vitis vinifera_ hybrids and [PERSON] et al. [9] studied the anthocyanin profile of intraspecific _Vitis Vinifera_ hybrids (Monastrell \(\times\) Cabernet Sauvignon) among others. The program uses Monastrell (mother) crossed with other varieties (used as parents), such as Tempranillo, Cabernet Sauvignon, Syrah, and Verdejo in an attempt to improve Monastrell quality wines. At the beginning, the aim was to increase the phenolic composition of these new red varieties, but, surprisingly, new white varieties emerged during the study, which were daughters of these crosses with red varieties.