## 1 Introduction
Overall, a comprehensive review of this argument revealed a massive use of water, the generation of organic and inorganic waste streams, a significant use of energy, the emission of greenhouse gases, a large use of chemicals, the suboptimal use of land, and an overall high impact on the ecosystem in general [12]. For instance, wine production requires huge amounts of freshwater; an Italian study revealed a total water footprint of more than 632.2 L per single 0.75-L bottle, i.e., an impressive quantity that gives a clear idea of the real impact of winemaking on the environment [13]. Other studies confirm the existence of such an issue also in other countries of the world; for example, an Australian study reports 20 times more water consumption for the production of a single bottle of wine than with best practices [14], giving a vivid idea of the magnitude of the problem. In addition, the issues related to water concern not only the amount to be used but also its quality in terms of purity. In fact, during the wine production processes, the contamination of surface and groundwater sources can easily occur, both due to the use of chemicals and the inappropriate treatment of wastewater [15; 16; 17]. Fortunately, later on, best practices in terms of water use and wastewater treatment started being applied [18], and significant improvements in this regard were already brought by the Industry 4.0 approach [19]. In addition, due to the continuous harvesting of grapes, vines continually extract nutrients from the soil, depleting it of organic matter and representing a threat to the ecosystem overall. As a consequence, the destruction of local habitats caused by viticulture, the underestimation of soil-depleting compounds, and related questions may significantly impact the relationships between flora and fauna in the areas interested [20]. Thus, modern approaches are more focused on increasing biodiversity by creating polycultures within the vineyard, partially solving the problem [21; 22] thanks to technology and higher awareness about what practices can be sustainable or not sustainable [23]. Furthermore, the use of chemicals (e.g., pesticides, insecticides, and fungicides) to increase the fields' yields and clean the wine factory facilities [24] represents a major issue. Indeed, these substances leave residues in the soil and are able to bio-accumulate in the ecosystem. Their impacts are extremely detrimental to the environment in general, especially in this period, which is already characterized by significant efforts by national authorities and national and transnational regulatory agencies to cope with climate-changing scenarios. A novel concept of agricultural sustainability considers the precise, tailored application of chemicals [25], and the Industry 5.0 application in wine factories is also capable of fostering such good practices. For all these reasons, the concept of sustainability in the wine sector should integrate many dimensions, considering economics, ecology, and community, to include all the activities performed in fields for the production of grapes and in cellars for winemaking [26]. Additionally, this emblematic and extremely dynamic sector has been increasingly inter ested in preserving environmental sustainability, even with alternate outcomes, anyway, becoming an interesting scenario to explore sustainable business model (BM) innovations in greater depth. Indeed, there is a lack of studies dealing with innovative BMs in the wine sector, and, in general, research to date offers only partial views of the winemaking value chain [27]. In this framework, the environmental sustainability of products has recently gained a growing influence on consumers' buying decisions, especially in wine markets in the USA and Germany, with this trend expected to increase. This is partially due to consumers' growing awareness about ethical issues, particularly in the younger generations.