Table 1. Code and sub-code in the...

Table 1.

Code and sub-code in the codebook

Code	Sub-code	Focus	References
Origin	Link with the territory	Preservation, respect and relevance of the region where the company operates	Iaia et al. (2019), Sparacino et al. (2023), Bettinelli et al. (2022), Faraoni et al. (2020)
	Family tradition	Transmission of values and customs through generations
	Ancient tradition	Deep cultural and historical roots in local traditions
	History and mythology	Connection to legends, historical figures or significant local events
Territory	Pre-Phylloxera	Reference to grape varieties that existed before the phylloxera epidemic	Demossier (2011), Fagioli et al. (2022b), Privitera et al. (2025), Bellia et al. (2022), Capitello et al. (2024)
	Terracing and dry-stone walls	Traditional vineyard structures that characterise the landscape
	Ancient grape	Native and old grape varieties with historical significance
	Unique terroir	The distinct characteristics of the land that influence wine quality
	DOC area	Emphasis on the origin denomination of the area as a mark of quality
	Cru-Contrada	The uniqueness and diversity of the various districts into which the area is divided
Quality	Organic and other certifications	Wines produced under specific certification standards ensuring production method	Fiore et al. (2020), Souza Gonzaga et al. (2019), Dominici et al. (2025), Stanziani (2004), Roberts (2024)
	Unique sensorial and organoleptic characteristics	Distinctive aromas, flavours and textures that define the wine’s identity
	GI certification	The existence of certified geographical indications
Production technique	Biodynamic method	Use of biodynamic agricultural principles in vineyard management	Borsellino et al. (2016), De Steur et al. (2020), Fagioli et al. (2022b)
	Indigenous yeasts and spontaneous fermentation	Use of local yeasts and natural fermentation methods
	Biodiversity preservation	Commitment to conserving biodiversity in the vineyard ecosystem
	Alberello system	A traditional vine training method used to optimise grape quality
	Reduced chemical input	Emphasis on reducing synthetic substances, pesticides, fertilisers and pollutants
	Organic method	Application of organic farming practices in viticulture
	Natural wine	Winemaking with minimal intervention, preserving the authenticity of the product
	Artisanal wine	Small-scale, handcrafted winemaking methods
	Hand-picked and manual work	Emphasising the importance of manual labour in the harvest
Communication of innovation	Precision agriculture	Use of technology to optimise viticulture processes	Borsellino et al. (2016), De Steur et al. (2020), Roberts (2024), Mozas-Moral et al. (2024)
	Eco-friendly building	Architectural solutions that reduce environmental impact
	Research and modern viticulture	Integration of scientific advancements to improve winemaking processes
	Renewable energy sources	Use of sustainable energy sources in the vineyard and winery
	Standard and certification	Existence of environmental and industrial standards for wine production
Marketing	Label inspired by art, poetry or territory	Label design inspired by identity, history, arts, language and territory	Canovi and Pucciarelli (2019), O’Neill et al. (2002), Meneses et al. (2025), Privitera et al. (2025)
	Wine tasting	Experiential consumption to appreciate the characteristics of the wine
	Multisensory event	The combination of taste, smell, sight and other senses makes for an intense experience

Code	Sub-code	Focus	References
Origin	Link with the territory	Preservation, respect and relevance of the region where the company operates	Iaia et al. (2019), Sparacino et al. (2023), Bettinelli et al. (2022), Faraoni et al. (2020)
	Family tradition	Transmission of values and customs through generations
	Ancient tradition	Deep cultural and historical roots in local traditions
	History and mythology	Connection to legends, historical figures or significant local events
Territory	Pre-Phylloxera	Reference to grape varieties that existed before the phylloxera epidemic	Demossier (2011), Fagioli et al. (2022b), Privitera et al. (2025), Bellia et al. (2022), Capitello et al. (2024)
	Terracing and dry-stone walls	Traditional vineyard structures that characterise the landscape
	Ancient grape	Native and old grape varieties with historical significance
	Unique terroir	The distinct characteristics of the land that influence wine quality
	DOC area	Emphasis on the origin denomination of the area as a mark of quality
	Cru-Contrada	The uniqueness and diversity of the various districts into which the area is divided
Quality	Organic and other certifications	Wines produced under specific certification standards ensuring production method	Fiore et al. (2020), Souza Gonzaga et al. (2019), Dominici et al. (2025), Stanziani (2004), Roberts (2024)
	Unique sensorial and organoleptic characteristics	Distinctive aromas, flavours and textures that define the wine’s identity
	GI certification	The existence of certified geographical indications
Production technique	Biodynamic method	Use of biodynamic agricultural principles in vineyard management	Borsellino et al. (2016), De Steur et al. (2020), Fagioli et al. (2022b)
	Indigenous yeasts and spontaneous fermentation	Use of local yeasts and natural fermentation methods
	Biodiversity preservation	Commitment to conserving biodiversity in the vineyard ecosystem
	Alberello system	A traditional vine training method used to optimise grape quality
	Reduced chemical input	Emphasis on reducing synthetic substances, pesticides, fertilisers and pollutants
	Organic method	Application of organic farming practices in viticulture
	Natural wine	Winemaking with minimal intervention, preserving the authenticity of the product
	Artisanal wine	Small-scale, handcrafted winemaking methods
	Hand-picked and manual work	Emphasising the importance of manual labour in the harvest
Communication of innovation	Precision agriculture	Use of technology to optimise viticulture processes	Borsellino et al. (2016), De Steur et al. (2020), Roberts (2024), Mozas-Moral et al. (2024)
	Eco-friendly building	Architectural solutions that reduce environmental impact
	Research and modern viticulture	Integration of scientific advancements to improve winemaking processes
	Renewable energy sources	Use of sustainable energy sources in the vineyard and winery
	Standard and certification	Existence of environmental and industrial standards for wine production
Marketing	Label inspired by art, poetry or territory	Label design inspired by identity, history, arts, language and territory	Canovi and Pucciarelli (2019), O’Neill et al. (2002), Meneses et al. (2025), Privitera et al. (2025)
	Wine tasting	Experiential consumption to appreciate the characteristics of the wine
	Multisensory event	The combination of taste, smell, sight and other senses makes for an intense experience

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