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: Four leaves
To achieve the certification
“FOUR LEAVES”
beyond satisfying all of the requirements for the certification of “THREE 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.
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.
- Availability of tasting sheets that allow tourists to express an opinion about the wines/spirits tasted.
STAFF
- The welcoming employee must have a good 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 of the workings of the winery/distillery, as well as offering tastings of the wines/spirits produced.
At least the invariable requirement:
- 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.
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