• » wine tourism
  • » Wine and the art of emotion: best practices in Tuscany
  • The Future of Oenological Webinars
    Let's Create Together the Most Interesting Content for the Industry!
    We are excited to involve you in the process of creating our oenological content! Your feedback is essential to providing you with articles, webinars and trainings that are truly useful for you and...
    Published on: 01/31/2024

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
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    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
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    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
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,953125