Da América à Anatólia: uma perspetiva sobre o enoturismo no contexto de práticas e aplicações sustentáveis
DOI:
https://doi.org/10.29352/mill0219e.41106Palavras-chave:
enoturismo; sustentabilidade; turismo vinícola; agricultura biológica; património culturalResumo
Introdução: O enoturismo, um nicho em rápido crescimento na indústria do turismo, desempenha um papel crucial na promoção da sustentabilidade e na preservação do património cultural.
Objetivo: Explorar práticas sustentáveis de enoturismo em quatro regiões — Bordéus, Napa Valley, Toscana e Capadócia — examinando as suas abordagens à integração da sustentabilidade económica, ambiental e cultural.
Métodos: Este estudo recorre a uma análise documental qualitativa para examinar práticas sustentáveis de enoturismo nas quatro regiões. Foram analisados sistematicamente dados secundários provenientes de relatórios institucionais, documentos de políticas públicas e estatísticas do turismo, com o intuito de identificar abordagens específicas de cada região e avaliar a sua adaptabilidade às condições locais.
Resultados: Bordéus e Toscana demonstram uma integração excecional da produção vinícola biodinâmica e biológica com o seu património cultural, servindo de modelos de sustentabilidade. Napa Valley destaca-se pelo uso inovador de energias renováveis e pela incorporação do turismo de luxo nas suas ofertas de enoturismo. Já a Capadócia, apesar da sua geografia única e do potencial para a viticultura biológica, permanece pouco explorada, indicando oportunidades ainda por desenvolver para um turismo sustentável.
Conclusão: Os resultados sublinham a importância da agricultura biológica, de soluções com baixas emissões de carbono e da troca de conhecimento para a viabilidade a longo prazo do enoturismo. O alinhamento de estratégias turísticas sustentáveis com as condições locais promove o envolvimento da comunidade, a preservação ambiental e o crescimento económico, reforçando o enoturismo como um modelo sustentável e inclusivo.
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Referências
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Bourdieu, P. (1984). Distinction: A social critique of the judgement of taste. Harvard University Press. https://abrir.link/sRJWu
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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
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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
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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