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Economically sustainable organic wine production and ecological wine tourism can ensure the conservation of valuable viticultural landscapes and their cultural heritage

Journal article
Authors Sándor Némethy
Bosse Lagerqvist
Bartlomiej Walas
Published in Journal of Central European Green Innovation
Volume 4
Issue 3
Pages 47-58
ISSN 2064-3004
Publication year 2016
Published at Department of Earth Sciences
Department of Conservation
Pages 47-58
Language en
Links purl.umn.edu/253386
Keywords wine tourism organic viticulture sustainability organic wine
Subject categories Settlement studies, Agricultural economics, Environmental Sciences related to Agriculture and Land-use, History of Technology

Abstract

The high-quality, additive-free wines, thriving vineyard landscapes and the cultural heritage of wine regions with substantial organic production constitute the main resource for many destinations of wine tourism. Tourists are increasingly interested in visiting unspoiled viticultural locations and consuming healthy wines, which encourage vintners to apply ecologically sustainable practices and expand their business with touristic facilities. As the environmental knowledge of wine-consumers increases, their changing attitudes influence the producers perceptions of the environmental policies, product structures, branding and marketing strategies of vintners. Sustainable consumption is based on a number of decision-making processes regarding the social responsibility of consumers. One possible opportunity of incorporating environmental responsibility in planning wine consumption and tourism is targeted marketing towards consumers interested in protecting the environment and reducing the ecological footprint. Organic viticulture seeks to create robust and healthy soils and vines through proactive vineyard management in order to foster resilience, biodiversity and balance in the healthy agro-ecosystems of vineyards, even accepting lower yields. We propose a holistic concept, which comprises organic production, cultural heritage, educative tourism, development of complex product structures and special marketing strategies for the viability of organic wine production.

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