Document Type

Journal Article


Emerald Publishing Limited

Place of Publication

United Kingdom


School of Business and Law




Originally published as: Duarte Alonso, A., & Duarte Alonso, A. (2017). An exploration of Cava wineries: a resource-based approach. International Journal of Wine Business Research, 29(1), 20-36. Available here.


Purpose: The purpose of this exploratory study is to identify the most important resources, and emerging issues among Spain’s Cava wineries, including opportunities and challenges, from predominantly winery operators, and through the lens of the resource-based view of the firm (RBVF). Design/methodology/approach: Unstructured, face-to-face, in-depth interviews were conducted with the representatives of five Cava firms, and with the manager of the local Institute of Cava in Sant Sadurnà d’Anoia, Spain. In addition, owners/managers of seven other Cava wineries provided responses and comments via email. Findings: The attributes pertaining to the RBVF, such as valuable, rare, imperfect imitable resources, and (non)substitutability emerged in the present study, illustrated by the local designation of origin, tradition/history, territory, specific grape varietals and increased perceived quality of Cava products. To address pressing challenges and maximise opportunities, particularly the decline of domestic Cava consumption, participants underline strategies to gain more exposure in international wine consumer markets, and also benefit from the growing popularity of gastronomy and wine tourism. Originality/value: Originality and value in this research are demonstrated in two ways. First, the study focuses on a region, which, despite its long history and tradition, has received limited attention from the academic literature, especially in recent years. Second, the study adopts the RBVF to facilitate understanding of contemporary issues affecting Cava wineries, and in aligning theory and findings. To date, this theoretical framework has been marginally adopted to examine the wine industry; this limitation is even more evident within the Cava industry.