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A History of Wine in Europe, 19th to 20th Centuries, Volume IIQuantity Is Not Quality: Expansion and Limits of Wine-Producing in Sicily

A History of Wine in Europe, 19th to 20th Centuries, Volume II: Quantity Is Not Quality:... [The Sicilian winemaking production achieved a quantitatively good level during the post-Italian unification years, but it is still underdeveloped regarding its quality wine standards, except from some limited areas: this is the basic idea underneath the present paper. It is no more sustainable to leave this situation unchanged because everybody is aware of the Sicilian big potentialities in terms of quality wine producing. So, it is necessary to rethink the production processes and to improve financing in order to align the quality wine potentialities to the effective final product realization. Moreover, the human capital creation and education play an important role in the quality wine production. The paper analyses the events impacting wine production starting from the Italian unification process. Unfortunately, the production processes did not push towards a better quality wine realization even if lots of shocking events occurred during the nineteenth century and the twentieth century: the phylloxera infection expansion, the fascist regime laws, the rebirthing process during the second pas-war years and the European Economic integration process.] http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png

A History of Wine in Europe, 19th to 20th Centuries, Volume IIQuantity Is Not Quality: Expansion and Limits of Wine-Producing in Sicily

Part of the Palgrave Studies in Economic History Book Series
Editors: Conca Messina, Silvia A.; Le Bras, Stéphane; Tedeschi, Paolo; Vaquero Piñeiro, Manuel

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Publisher
Springer International Publishing
Copyright
© The Editor(s) (if applicable) and The Author(s), under exclusive licence to Springer Nature Switzerland AG 2019
ISBN
978-3-030-27793-2
Pages
47 –66
DOI
10.1007/978-3-030-27794-9_3
Publisher site
See Chapter on Publisher Site

Abstract

[The Sicilian winemaking production achieved a quantitatively good level during the post-Italian unification years, but it is still underdeveloped regarding its quality wine standards, except from some limited areas: this is the basic idea underneath the present paper. It is no more sustainable to leave this situation unchanged because everybody is aware of the Sicilian big potentialities in terms of quality wine producing. So, it is necessary to rethink the production processes and to improve financing in order to align the quality wine potentialities to the effective final product realization. Moreover, the human capital creation and education play an important role in the quality wine production. The paper analyses the events impacting wine production starting from the Italian unification process. Unfortunately, the production processes did not push towards a better quality wine realization even if lots of shocking events occurred during the nineteenth century and the twentieth century: the phylloxera infection expansion, the fascist regime laws, the rebirthing process during the second pas-war years and the European Economic integration process.]

Published: Dec 3, 2019

Keywords: Sicily; Wine; Production; Phylloxera; Expansion; Quality

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