Background The new trend demanding for “natural” agri-food products has encouraged the application of more sustainable and eco-friendly farming methods, which limit or avoid the use of synthetic chemicals. This approach is increasing in viticulture, one of the sectors with the highest commercial value since grapes and derived products are largely consumed foodstuffs, with appreciated nutritional and sensory features. In this work, 1H Nuclear Magnetic Resonance spectroscopy (1H NMR) was applied for the metabolic profiling of cv.