Not only are cooperatives important players, they have been also improving in the past years due to the pressure of market forces. Many have internal factors that contribute to their success and have a bright future ahead, provided they take into account the current threats they are facing.
Terroir is a word that many wineries in the industry are using to convince the consumer to buy their wines. It is a compelling argument linked to authenticity, craftmanship and high-quality wines. However, the terroir concept is not adapted to all kinds of wines as will be seen below. A premium wine is a wine sold between above 12 GBP RRP. Terroir is a special character given by the vineyard and its environment to the wines. It is a distinctive taste deriving from growing conditions. Through a SWOT grid (Strengths, Weaknesses, Opportunities, Threats), this essay will analyze the situations where terroir should be used to position and market a premium wine and which situations should use other arguments, such as brand or production philosophy depending on the aim of the producer.
Summary: This article is the English-translated version of the Chinese article《普洛塞克起泡酒的推广建议》,published in Issue 88 of Fine Wine and Liquor and written by a journalist who attended Vino in Villa several times. Welcome to contact Fine Wine and Liquor (a magazine about wine and liquor focusing on China market since 2001) to have more professional analysis, consultation, feedback, suggestion about your wineries, brands, regions, etc.
July is the journalist from Fine Wine and Liquor magazine in China. In 2016 she visited Collio in Italy and wrote a Chinese report about it. This English article is the translated version of this report. In 2017 her report got the "Best Italian journalistic article informative" award in the XII edition of the Collio Prize organized by the Consorzio Tutela Vini Collio [Consortium For The Protection of Wines from Collio], in collaboration with the University of Udine, MIB School of Management and ARGA Friuli Venezia Giulia.
Some wines can be enjoyed immediately upon release, while others need to be waited for a long time before they can be enjoyed. What makes that certain bottles evolve differently than others? What are the structural elements of the wine that do explain the ageing potential of a wine? Depending on the kind of wine - be it white, red, sparkling or fortified - the answers to the ageing potential of a wine will be different and closely linked to the way the winemaker will vinify.