The COVID-19 protocol for Wine Tourism was presented in Argentina
It is recommended to establish a methodology that ensures the minimum manipulation of the glasses for tastings and that the manipulation of the bottle by the visitor is not allowed
The Ministry of Tourism and Sports of the Nation presented the Enotourism Annex of the COVID-19 Protocol for Tourist Providers, intended for wineries and vineyards that provide services to tourism, in order to contain the spread of the virus in all areas directly or indirectly linked with the benefit.
The annex was prepared by the Ministry in conjunction with the Argentine Chamber of Tourism (CAT), the Institute of Tourism Quality in Argentina (ICTA), the Argentine Wine Corporation (COVIAR) and the provinces, through the Federal Tourism Council.
"It is time to work together, with creativity and ingenuity, the differentiating values in the creation of innovative wine tourism products, unifying efforts that jointly contribute to the prompt recovery of the sector," the document points out.
Among other measures, it recommends establishing a methodology that ensures the minimum handling of the glasses for tastings prior to delivery to the visitor. For example, opening of packs of glasses, using closed wrapping, including the glass in the price of the visit and having the tourist take it as a souvenir, among other possible actions. It is advisable not to allow the manipulation of the bottle by the visitor.
In addition, it suggests considering the design and signaling of one-way routes to avoid group crossings and, when possible, use and mark exterior areas as part of a one-way routing scheme.
It also raises the need to stipulate the maximum number of tourists or visitors that can participate in the guided tour in the winery, paying special attention to the current social distancing measures and the physical spaces to be used to avoid saturation and thus take care of the capacity load.
At the same time, it highlights that the use of the guestbook and printed forms of satisfaction or complaint surveys should be avoided and, instead, have digital media and social networks for this purpose.
In order to complement the training, she suggests that the Tourism Area of the Winery diagram a staff training plan that includes the self-managed courses available on the training platform of the Ministry of Tourism and Sports.
Another issue considered is the importance of establishing free sanitation points that are easy to identify both at the entrance, exit, and during the tour in the vineyard and / or productive sector and near sanitary areas using adequate signage.
Likewise, it advises to determine service hours for suppliers that do not coincide with the hours of the bookings of guided visits to the undertaking, defining unloading areas and avoiding crowds.
As for the views, it recommends that you only access the winery with prior reservation. When the reservation is made directly, the Tourism Area of the Winery may establish an adequate system by which the security measures of the winery are previously communicated to the visitor.
In the event that it is made through intermediaries, they must prove the identity of the guide or the guide and / or driver / driver and other accompanying personnel, as well as that of the people who will transfer. Self-guided or free tours of the vineyard or winery are not recommended.
It is suggested that places that cannot be ventilated be excluded from use for tourist purposes while distancing measures are maintained. For this reason, the visit to the cellar is discouraged, since in general its access is usually made by narrow means and its ventilation is reduced, unless the distance, time spacing between visits and correct ventilation can be guaranteed.
The protocol also highlights that the funnel effect must be avoided at the time of the sale with which the visits conclude. It is advisable that the reception or waiting rooms are not the same as the tasting and / or sales rooms and to avoid the direct tasting of barrels, the use of pipettes, or similar techniques.
Finally, in all cases, social distancing, hand hygiene (with soap and water or 70% alcohol-based solution) and respiratory measures, as well as cleaning and disinfecting equipment, facilities and infrastructure, are key.