SEAWINES project proposes an interdisciplinary approach for evaluating the use of seaweed extracts in the vineyard as an alternative and environmentally friendly sustainable tool to improve grapevine resistance to downy and powdery mildew, without impairing the must and wine quality and reducing the socio-economic and environmental impact of the seaweeds on the coast, contributing in this manner to circular economy. The understanding of seaweed influence on plant physiology and on grapevine associated indigenous microbial communities is scarce, which is key to elucidate grapevines tolerance/susceptibility to the diseases. In addition, the impact of seaweed products on the grapes quality and fermentation process is very limited, but fundamental, in order to manipulate in a sustainable and environmentally friendly way this ecosystem in favor of viticulturists and consumers. Considering all the above, we propose to evaluate the efficacy of seaweed in viticulture using a holistic approach, integrating different scientific disciplines to acquire insights about the response of the vine holobiont to seaweed applications (comprising the grapevine as a whole together with its associated microbiota) on the whole chain: greenhouse, field and winemaking.