The most import wine tourism event that takes place in Italy
Tastings of wine and typical products in summer Italian squares
Welcome Harvest: one Sunday of September to discovery harvest spirit
St. Martins Day: together with a tasting of local seasonal products.
Christmas at a wine cellar: the last event of the year. |
Hospitality Code of Conduct: Five leaves
To achieve the certification
“FIVE LEAVES”
beyond satisfying all of the requirements for the certification of “FOUR LEAVES” (restated below)
they must also satisfy the added requirements:SPACE AND SERVICE
- Signage that conforms to the roadway code, situated in the vicinity of the establishment to facilitate finding it with ease.
- A visible entrance sign to the establishment. A location for the initial welcome and reception of clients that is proportional to the required capacity of the visit.
- An area equipped for tastings with enough seating relative to the reception capacity of the visit.
 Hygienic washroom space available to the visitors that is adequate to the stated reception capacity, with sanitary requirements conforming to public usage.- A placquard that identifies the winery/distillery as a member of the Wine Tourism Movement and states the information relative to its reception (days and hours of operation), posted at the establishment’s entrance within the year of its verified certification.
- Clean areas and surroundings for visitors that are clear of elements that could constitute obstacles or be dangerous for the guests (equipment or materials that may cause an obstruction).
At least three of the four following requirements:
- Enough parking reserved for visitors proportional to the stated reception capacity.
- Signs within the establishment that allow for easy discovery of the establishment’s different facilities (parking, reception area, tastings area).
- Informative material about the establishment and its products printed in at least 2 languages, including Italian.
- An area equipped for tastings with a lighting system of adequate brightness, uniformity, and diffusion.
At least the invariable requirements:
- Space assigned for sales. In the eventuality that this space can not be exclusive, it is necessary that the store’s products be separated from the space dedicated to tastings and client reception.
- Informative material about the surroundings and the culture of the territory printed in at least 2 foreign languages. (INVARIABLE)
- The establishment must communicate to CSQA, the certifying institution, the minimum number of tourists that may be assured a guided visit and the maximum number of visitors per visit. (INVARIABLE) The establishment must communicate to CSQA, the certifying institution, the minimum number of tourists that may be assured a guided visit and the maximum number of visitors per visit.
- An area equipped for tastings with adequate temperature and humidity and the possibility of ventilation. (INVARIABLE)
METHOD
- Carry out the initial welcome with familiarity, making the guests feel comfortable (make water and the possibility of using washrooms available).
- Make available only pre-packaged wines/spirits for visitors.
- Make at least one type of tasting glass available.
- Verbally clarify whether or not payment is required for tastings.
Of the following requirements some are invariable:
- Ability to welcome guests (for visits and tastings) on Sundays and holidays, even if only by booking in advance. (INVARIABLE)
- Availability of suitable tasting glasses for the different types of products offered and in an adequate number for the stated reception capacity. (INVARIABLE)
- Presence of a person assigned to reception with the knowledge of 1 foreign language. (INVARIABLE)
- Availability of tasting sheets that allow tourists to express an opinion about the wines/spirits tasted.
STAFF
- The welcoming employee must have a high level of knowledge about the establishment, its products and its working procedures.
- They must understand and know how to hold a technical tasting.
- Moreover, they must be courteous, professional and able to hold a tour the workings of the winery/distillery, as well as offering tastings of the wines/spirits produced.
At least the invariable requirements:
- The employee assigned to reception must have participated in a course on tastings and/or winery reception. (INVARIABLE)
- In the case of wineries, they must have an understanding of viticulture, oenology, and oenography of the territory; in the case of distilleries, they must have an understanding of the characteristics and modes of conservation for the raw materials, the equipment and their management, and the chemical-physical characteristics of the final products.
- The employee assigned to reception must have a good level of understanding regarding the surroundings, the culture, and the typical local and regional agro-alimentary products. (INVARIABLE)
- They must have participated in a course on reception training for the winery/distillery. (INVARIABLE)
- In the case of wineries, they must have attended a course on wine tastings.
(INVARIABLE)
In the case of distilleries, they must have attended a course on grappa/spirits tastings. (INVARIABLE)
- In the case of wineries, they must have a relative knowledge on the technique of food and wine pairing, for the wines it presents; in the case of distilleries, they must have a relative knowledge on the technique of pairing sweets and chocolates with spirits.
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