italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Marketing
  • » Wine and the art of emotion: best practices in Tuscany

Wine and the art of emotion: best practices in Tuscany

Silvia Ghirelli, Wine Hospitality Manager - Food & Wine Tourism Expert

Wine and the art of emotion: best practices in Tuscany

This time of growth of the wine industry is characterized by complexity and global competition, where businesses are continuously changing and need to redesign and think of new strategies in order to meet consumer expectations and understand emerging demands.

Silvia Ghirelli, Food & Wine Tourism Expert, explains how consumers are becoming increasingly aware and feel the necessity of establishing a connection with a product, focusing on the experience, and with the talent of people behind a product.

This seminar focuses on wine tourism and hospitality, starting from the definition of Wine Tourism and description of the categories identified, following up with an overview of experiential tourism, carrying on with the explanation of wine as an experiential product, different trends, and ending with some of the best practices in Tuscany.

Video of the seminar held during the 8th InfowineForum Portugal (25-26 May 2021)

Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) entitles you to one year's access to all the documents published on the site, including the historical archive (click here).

 

 

Published on 11/15/2021
Item available in portoghese
Premium Contents Area
  • VIDEO SEMINAR (Silvia GHIRELLI, streaming 35 mins)
Price:47 €(Tax included)
Related sheets
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
    Oxygen and antioxidants
    Infowine Focus
    Oxygen consumption and wine resistance to oxidation can be measured and correlations can be found using cyclic voltammetry, and a modern metaboloic experiment produces new knowledge concerning wine...
    Published on:10/12/2021
    Improving wine quality during and after AF
    Infowine Focus
    A series of exclusive videos linked solely on how to improve our wine’s quality
    Published on:09/28/2021
    Grape ripeness assessment and initial processing of grapes
    Infowine Focus
    A couple of exclusive videos and an article linked to grape ripeness assessment and initial processing of grapes
    Published on:09/08/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 3,202881