Enotourism in Southern Spain: The Montilla-Moriles PDO

Abstract

The profile of tourists during the COVID-19 pandemic is changing toward those seeking health, safety and quality products. One of the modalities that best adapts to these needs is gastronomic tourism and, within this segment, wine tourism (enotourism), which can be enjoyed in many areas across the world. The great diversity of grapes, climates, terrains and winemaking processes gives rise to an enormous variety of wines that ensures that no two wines are alike. The current situation of the tourism market necessitates enhancing the uniqueness of areas that offer differentiated products, helping to position such locations as benchmarks for gastronomic tourism. Gastronomic routes provide a way to unify and benefit rural areas through the recently increased demand of tourists seeking to experience regional foods. In this study, the Montilla-Moriles Wine Route is analyzed with the objective of forecasting the demand (using autoregressive integrate moving average, ARIMA models), establishing a tourist profile and calculating the probability that a wine tourist is satisfied with the visit based on their personal characteristics (logit model). The results obtained indicate a slight increase (3.6%) in wine tourists with a high degree of satisfaction, primarily derived from the gastronomic or catering services of the area, from the number of wineries visited, from the treatment received and from the age of the tourist. Consequently, a high percentage of these tourists recommend the route. By increasing the demand for enotourism in this area and applying the results obtained, marketing initiatives could be established, particularly for wine festivals to improve this tourist segment and generate wealth in that area.

Bibliometric analysis of beverage tourism studies

“…It is also stated that it is part of culinary tourism (Murray & Kline, 2015). There are different names for wine tourism in the literature for example enoturims, oenotourism and vinitourism (Jimenez et al, 2022;Petroman et al, 2020;Vitale et al, 2018). Many research have stated that some of the wine tourism take place in rural areas consequently supports the economies of the rural areas.…”

Quality Food Products as a Tourist Attraction in the Province of Córdoba (Spain)

“…The province of Córdoba has seven PDOs, among which oil accounts for four, with one each for wine, Iberian ham and vinegar. The most visited is the wine PDO, with more than 30,000 tourists per year [17]. The PDOs are detailed below:…”

“…Product: Gastronomic tourism has been investigated based on a specific product, such as cheese, in which Medeiros et al [34] carried out a study on the artisanal cheese of Serro; wine [17]; olive oil, in which Dancausa et al [3] analyzed olive oil as a gourmet ingredient in contemporary Andalusian cuisine; ham, in which Millán et al [35] investigated ham tourism as an opportunity for development in rural areas; tea or coffee, in which Seyito glu & Alphan [36] examined the tea and coffee museum experience of travelers from around the world; fish, in which Pratiwi' [37] study aims to develop gastronomic tourism based on fish on the island of Belitung; or prepared dishes [38].…”

Assessment of Carbon Footprint Negative Effects for Nature in International Traveling

“…Tourism is a major social and economic phenomenon which characterizes the development of contemporary society [1][2][3]. However, tourism activity brings strong economic gains in terms of wealth creation, job generation and territorial enhancement [4][5][6]. Its impact on the respect of cultural and natural heritage also poses serious problems [7,8].…”