The secrets of a good winery: core competences

Abstract

Purpose

This article seeks to examine the ability of a French winery from Anjou (Pays de la Loire) to market its wine locally with higher value added than another local winery through the application of the concept of core competences.

Design/methodology/approach

This concept is first explained, and then the two Angevin vineyards analysed in terms of their particular core competences, using interviews.

Findings

It is demonstrated that wine quality reflects the presence of core competences and the nature of those core competences is specified.

Originality/value

The transcribed material was analysed by thematic content in order to evaluate the process for creating competences.

Citation

Reynaud, E. and Simon, E. (2006), "The secrets of a good winery: core competences", British Food Journal, Vol. 108 No. 4, pp. 243-255. https://doi.org/10.1108/00070700610657100