From America to Anatolia: a perspective on oenotourism within the context of sustainable practices and applications
DOI:
https://doi.org/10.29352/mill0219e.41106Keywords:
oenotourism; sustainability; wine tourism; organic farming; cultural heritageAbstract
Introduction: Oenotourism, a rapidly growing niche in the tourism industry, plays a crucial role in promoting sustainability and preserving cultural heritage.
Objective: To explore sustainable oenotourism practices in four regions—Bordeaux, Napa Valley, Tuscany, and Cappadocia—by examining their approaches to integrating economic, environmental, and cultural sustainability.
Methods: This study employs a qualitative documentary analysis to examine sustainable oenotourism practices across four regions. Secondary data from institutional reports, policy documents, and tourism statistics were systematically reviewed to identify region-specific approaches and evaluate their adaptability to local conditions.
Results: Bordeaux and Tuscany demonstrate exceptional integration of biodynamic and organic wine production with their cultural heritage, serving as models for sustainability. Napa Valley stands out for its innovative use of renewable energy and the incorporation of luxury tourism into its oenotourism offerings. Meanwhile, Cappadocia, despite its unique geography and potential for organic viticulture, remains underexplored, indicating untapped opportunities for sustainable development.
Conclusion: Findings underline the significance of organic farming, low-carbon solutions, and knowledge exchange for the long-term viability of oenotourism. Aligning sustainable tourism strategies with local conditions fosters community engagement, environmental preservation, and economic growth, advancing oenotourism as a sustainable and inclusive model.
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References
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Visit Tuscany. (2023). Sustainable wine tourism in Tuscany: A regional perspective. https://www.visittuscany.com
Wine Institute. (2023). The state of sustainable winegrowing in Napa Valley. https://www.wineinstitute.org
Bordeaux Climate Initiative. (2023). Bordeaux climate. https://www.bordeaux.com/gb/our-commitments-sustainable-impact-bordeaux-wines/protecting-environment-sustainable-impact-bordeaux-wines
Bourdieu, P. (1984). Distinction: A social critique of the judgement of taste. Harvard University Press. https://abrir.link/sRJWu
California Sustainable Winegrowing Alliance (CSWA). (2023). 2023 California Sustainable Winegrowing Progress Report. https://www.sustainablewinegrowing.org
California Wine Institute. (2023). California vintners report: Exceptional quality for 2023 harvest. https://wineinstitute.org/press-releases/california-vintners-report-exceptional-quality-for-2023-harvest/
Camarero, C., Palacios-Manzano, M., & García-Morales, V. J. (2020). Exploring the role of wine tourism in rural development. Sustainability, 12(6), 1709. https://doi.org/10.3390/su12061709
Capitello, R., & Sirieix, L. (2019). Sustainable consumption of wines: A review of literature. Journal of Cleaner Production, 241, 118369. https://doi.org/10.1016/j.jclepro.2019.118369
Cheshire College South & West (CCSW). (2023). Annual report. Cheshire College South & West. https://www.ccsw.ac.uk/wp-content/uploads/2025/01/Financial-Statements-2023-2024.pdf
Conseil Interprofessionnel du Vin de Bordeaux (CIVB). (2023). Bordeaux wine environmental practices report. https://www.bordeaux.com
Demeter. (2025). Biodynamic brands. https://demeter.net/
Dinya, L. (2023). Sustainable wine tourism in a non-sustainable world. Ecocycles, 9(2), 78–87. https://www.ecocycles.net/ojs/index.php/ecocycles/article/view/299
Elkington, J. (1997). Cannibals with forks: The triple bottom line of 21st century business. Capstone Publishing.https://scirp.org/reference/referencespapers?referenceid=2092269
EU Organic Database. (2022). Organic production and products. https://agriculture.ec.europa.eu/farming/organic-farming/organic-production-and-products/organics-references_en
Fradera, M. (2023). Responsible wine consumption and sustainable tourism practices in the wine industry. Journal of Sustainable Tourism, 31(2), 172–188. https://doi.org/10.1080/09669582.2022.2108564
Freeman, R. E. (1984). Strategic management: A stakeholder approach. Pitman Publishing.
Gössling, S., Hall, C. M., & Scott, D. (2018). The challenges of sustainable tourism development: A global perspective. Tourism Management, 67, 287–300. https://doi.org/10.1016/j.tourman.2018.03.013
Graça, M., Vicente, M., & Andrade-Suárez, D. (2023). The role of sustainable viticulture in oenotourism: Environmental and cultural impacts. Journal of Sustainable Tourism, 31(2), 290–315. https://doi.org/10.1080/09669582.2022.2108564
Global Sustainable Tourism Council (GSTC). (2022). GSTC annual report. Global Sustainable Tourism Council. https://www.gstcouncil.org/wp-content/uploads/Destination-Stewardship-Yearbook-2022-2023-Final-Online-Version-Comp.pdf
Italian Ministry of Agriculture. (2022). Activity report. https://fundit.fr/en/institutions/ministry-agricultural-food-and-forestry-policies-italy-mipaaf
Italian Tourism Board. (2022). Italian tourism board. https://www.italia.it/en
Kastenholz, E., Cunha, D., Eletxigerra, A., Carvalho, M., & Silva, I. (2022). The experience economy in a wine destination—Analysing visitor reviews. Sustainability, 14(15), 9308. https://www.mdpi.com/2071-1050/14/15/9308#
Mol, A. P. J., & Sonnenfeld, D. A. (2000). Ecological modernization around the world: Perspectives and critical debates. Routledge.
Napa Valley Vintners. (2023). Sustainability initiatives and practices in Napa Valley wineries. Retrieved January 31, 2025. https://www.napavintners.com
Pine, B. J., & Gilmore, J. H. (1999). The experience economy: Work is theatre & every business a stage. Harvard Business Press.
Rogers, E. M. (2003). Diffusion of innovations (5th ed.). Free Press.
Santini, F., Zanin, L., & Bravo, G. (2021). The cultural heritage of wine: A key driver of tourism growth. Cultural Tourism Research, 19(3), 201–215. https://doi.org/10.1080/17529492.2021.1882628
Smith, A., Sharpley, R., & Brown, S. (2022). The economic and environmental impact of wine tourism: Evidence from European regions. Tourism Management, 42, 206–217. https://doi.org/10.1016/j.tourman.2022.06.002
Turkish Ministry of Agriculture. (2023a). Viticulture and sustainable tourism practices in Cappadocia: A regional analysis. Turkish Ministry of Agriculture Press.
Turkish Ministry of Agriculture. (2023b). Activity report. Turkish Ministry of Agriculture. https://www.tarimorman.gov.tr/Konular/Plan-Program-Ve-Faaliyet-Raporlari/faaliyet-raporlar%C4%B1
Turkish Tourism Development Agency. (2023). Sustainable tourism program. https://tga.gov.tr/en/safe-and-sustainable-tourism/sustainable-tourism-program
Tuscany Wine Consortium. (2022). Sustainability and innovation in Tuscan wine production: Annual report. 2025. https://www.consorziovinochianti.it
VIVA Sustainability. (2025). Sustainability in the Italian wine sector. https://viticolturasostenibile.org/en/
Vicente, J., Calderón, F., Santos, A., Marquina, D., & Benito, S. (2021). High potential of Pichia kluyveri and other Pichia species in wine technology. International Journal of Molecular Sciences, 22(3), 1196. https://www.mdpi.com/1422-0067/22/3/1196#
Visit Tuscany. (2023). Sustainable wine tourism in Tuscany: A regional perspective. https://www.visittuscany.com
Wine Institute. (2023). The state of sustainable winegrowing in Napa Valley. https://www.wineinstitute.org
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