Turning product into experience

Tourism Consulting

Visitors buy. People who live an experience come back — and bring someone.

In Chile, Argentina and Brazil a winery visit lasts three to eight hours, costs between €80 and €300 per person and ends in a shop where more than half the visitors buy something. In the Algarve the same visit lasts forty minutes, is free, and ends with the visitor saying thank you and leaving. The difference is not the wine. It is the experience built around it — and that can be built.

Who it is for

Wineries and estates with their own production, open to the public.
Producers of olive oil, honey, liqueurs, cheese and other products with a story.
Rural tourism units that want to go beyond accommodation.
Operators and agencies that need differentiated product to sell.

What we usually find

The visit has no script: every guide tells a different story.
Tastings happen at a counter, between boxes — not in a space designed for it.
No lunch, no restaurant partnership, no prepared food pairing.
The shop has bottles, but no glasses, aprons, books or anything to take home.
The visit is free, which devalues it and makes measurement impossible.
There is no online booking and nobody knows how many people visited last year.

How we work

Estate assessment

We walk the estate with you. We assess real hosting capacity, possible routes, access, shade, restrooms, parking, spaces with potential and legal constraints.

Building the narrative

We interview the family and the team and gather the story: the generations, the decision that changed everything, the grape nobody was planting, the harvest of the difficult year. Without a narrative, a tasting is just drinking wine standing up.

Experience design

A complete minute-by-minute script: where to stop, what to say, what to show, what to smell, what to taste and in what order. Three formats — short, full and premium — at different prices.

Table and pairing

Definition of the food component, in your own kitchen or with local restaurant partners. Pairing menus, costs, margins and a negotiated commission model.

Shop and additional revenue

Reorganisation of the retail space, product curation, merchandising, packaging, and the price architecture that turns a tasting into a purchase and a purchase into revenue.

Team training

Practical training for whoever hosts: how to tell the story, how to lead a tasting, how to handle it in English, how to close a sale without looking like you are closing one.

Launch and distribution

Booking system, professional photography, sales copy and placement on the right platforms. We sit in on the first real visits and adjust whatever is needed.

What is included

What you receive

Visit operations manual with the full script in Portuguese and English.
Three defined visit products, with price, duration and capacity.
The estate narrative, written and ready for website, social media and print.
Pairing menu and a template agreement with a partner restaurant.
Shop reorganisation plan and a list of products to introduce.
Two in-person training sessions with your team.
12-month financial projection with conservative and target scenarios.
Support through the first 90 days of operation.

The opportunity, in numbers

5×

potential increase in annual tourism revenue

55%

of visitors buying, with a structured narrative

€45

achievable average ticket, against today's €5–15

I want to turn my estate into an experience

Questions we get before we start

My winery is small. Is this not just for large producers?

It is exactly the opposite. A small winery has the decisive advantage: the visitor can meet the person who makes the wine. No international group can offer that. Our job is to turn that closeness into product.

Will I have to invest heavily in building work?

The first phase requires none. Script, narrative, training, pricing and shop produce results with the space you already have. Construction, if it makes sense, comes later — once there is revenue to pay for it.

Will charging for visits drive people away?

It reduces the number of visitors and increases revenue. People who pay arrive with expectations, pay attention, taste with intent and buy. People who come in free, leave free.

Do you work with producers who do not make wine?

Yes. Olive oil, honey, liqueurs, cheese, pastry, ceramics. The method is the same: raw material with a story, a visitable property, something to take home.

What we do

360º Audit

A complete audit of everything your customer sees, hears and feels: from first contact to after-sales. Mystery shopping is only the starting point.

View service

Public Sector Consulting

Independent analysis of the municipal and regional tourism chain: visitor welcome, signage, seasonality, coordination between stakeholders and capacity to respond.