Grapevine is one of the most important crops globally, accounting for more than 7.3 million hectares of cultivated area (Roca, 2022). Grapevine is affected by several diseases which vary by region (Bois et al., 2017), with mildews being the major phytosanitary threat in most areas. These diseases negatively impact both grapevine yield and wine quality (Gouadec et al., 2007), resulting in significant economic losses (Van Helden, 2008). To maintain production and quality standards, intensive fungicide use is often required (Compant et al., 2013). For instance, although the area given to grapes accounts for just 3.5% of the total agricultural area in the European Union (EU), grapes receive around 15% of the synthetic pesticides (as active substances, a.s.) applied to major crops, with an average of 4.7 kg of a.s./ha between 1992 and 2003 (EUROSTAT, 2007). The extensive use of synthetic pesticides and awareness of their negative impact on human health (Loevinsohn, 1987) and the environment (Conway and Pretty, 1991) have led to efforts to limit their use. The use of synthetic fungicides pre-harvest has undergone limitations in order to reduce or eliminate pesticide residues on both grapes and wine (Verger and Boobis, 2013). The EU’s Farm to Fork strategy aims for a 50% reduction in the overall use of chemicals and more hazardous active substances by 2030 (European Commission, 2020).