Banner of 46th World Congress of Vine and Wine
IVES 9 IVES Conference Series 9 OIV 9 OIV 2025 9 Elevating value: favourable value chains and resilient business model 9 Analyzing firms’ dynamic capabilities to identify the actions for a sustainable future of the Italian wine sector

Analyzing firms’ dynamic capabilities to identify the actions for a sustainable future of the Italian wine sector

Abstract

The UN Agenda 2030 for Sustainable Development, a global plan for a better future, requires actions. This study investigates how Italian wineries are adapting to these challenges through sustainability-oriented innovation by examining the role of dynamic capabilities. Specifically, the research analyses three dimensions of dynamic capabilities: sensing (understanding changes in the environment, including those related to sustainability), seizing (taking action to address these changes through innovative solutions) and reconfiguring (adapting internal processes and resources to support sustainability-oriented innovation). A survey of Italian wineries assessed the perceived importance of specific actions related to these dynamic capabilities. The results indicate high average scores across all three dimensions, as measured by a positivity index: sensing (0.80), seizing (0.82), and reconfiguring (0.83). Wineries prioritized information gathering through sustainability programs (sensing), investing in research and development, adopting advanced process technologies, and strategically marketing sustainable products (seizing), and upgrading existing processes and technologies (reconfiguring). Furthermore, using beta regression, the study reveals that participation in sustainable programs and supply chain integration significantly enhance positive responses, highlighting the importance of collaborative networks and partnerships in facilitating adaptation and sustainability-oriented innovations.
Download the full article

DOI:

Publication date: September 22, 2025

Issue: 46th World Congress of Vine and Wine

Type: Oral

Authors

Giulio Paolo Agnusdei1, Mauro Amoruso2, Leonardo Agnusdei3, Pier Paolo Miglietta4

1 Department of Psychology and Health Sciences, Pegaso University, Naples, Italy
2 Department of Architecture and Industrial Design, University of Campania “L. Vanvitelli”, Caserta, Italy
3 Department of Engineering, Pegaso University, Naples, Italy
4 Department of Biological and environmental Sciences and Technologies, University of Salento, Lecce, Italy

Contact the author*

Tags

IVES Conference Series | OIV | OIV 2025

Citation

Related articles…

AI and blockchain synergy-driven reconstruction of nutritional health value chains in the wine industry

The increasing demand for healthier, more transparent, and sustainable wine products has prompted the need for innovative solutions to optimize the wine health value chain.

Read More

Crowdsourced the assessment of wine rating: professional wine competition rating vs vivino rating

We evaluate wine ratings by comparing data from two crowdsourcing platforms – Vivino, which aggregates the opinions of a large number of wine lovers, and Global Wine Medal Rating, which aggregates the scores from more than 1030 international wine competitions since 2020.

Read More

Evaluation of the adaptation of Palomino Fino clones based on their physiological response

Genetic diversity within grapevine cultivars is a fundamental resource for varietal improvement and adaptation to cultivation requirements.

Read More

LIFE Climawin: impacts, risks and opportunities in the transition to sustainable viticulture

The LIFE Climawin project drives the sustainable transformation of the wine sector in response to climate change through the implementation of an innovative management model applied at the demonstrative winery, Bosque de Matasnos.

Read More

Understanding wine as a sensory, emotional, and cognitive experience to promote and communicate conscious consumption

In the complex scenario that the wine industry and its promotion are currently facing, this research proposes a theoretical expansion of the traditional model used to understand the wine experience, namely the classic sensory, emotional and cognitive triad, moving toward a multidimensional approach that also incorporates cultural, symbolic and contextual dimensions in order to comprehend the conscious experience.

Read More