Federdoc communicates that it has prepared guidelines for the realization of tasting events at the premises of the wineries and associated wineries. We propose them in this document downloadable in PDF.

Federdoc also wishes to specify that the proposed guidelines have been drawn up in accordance with national standards, but that each company / winery will then have to take into account the provisions of the standards for the region of reference.

Federdoc implements projects that are carried out in Italy, Europe and the world through events and seminars aimed at sector operators (journalists, wine educators, food and beverage managers, sommeliers, importers, restaurateurs and other specialized operators); communication and information initiatives aimed at media operators; incoming press and/or trade; promotional initiatives for the final consumer; participation in fairs of international importance. All this in order to spread total knowledge about the origin and the path of Italian wines with Denomination of Origin. The site here: https://www.federdoc.com/



→ All personnel involved in tasting and/or sales must be trained by the owner of the company on compulsory and voluntary prevention measures implemented by the individual company.

Display of information material on the rules to be followed inside and/or outside the premises, these indications must be visible at the entrance of the company and in the respective premises for both the public and the staff. These indications can also be given through the company's website.

Necessary social distance of at least 1 meter during the tasting activity and possible indication of the path that customers must follow to access and stay in the premises through temporary signs, affixed in the premises of the company.

Regulation of access to the tasting rooms in order to avoid gatherings and waits in the common areas, and through the possibility of prior booking of the tasting.

Entry and stay in the company are allowed only wearing the mask.

Place dispenser at the entrance of the tasting room to clean hands and/or disposable gloves.

Possibility of identifying a person responsible for prevention, who will be responsible for informing staff and customers about prevention measures, controlling the body temperature of employees and customers which must not exceed 37.5°C. If it is not possible to measure the body temperature at the entrance, a self-certification can be prepared to be filled in and signed by both staff and customers. These self-certifications must be kept for at least 30 days by the company.

Prefer the organization of the tasting in appropriately ventilated rooms or, if possible, outdoors;

Drafting of a cleaning and disinfection programme that defines, areas of intervention, methods, products and frequency. According to the Regional indications, cleaning and disinfection activities must be carried out at least twice a day in sales and administration establishments. In particular, in food retail outlets, it is necessary to ensure the cleaning and disinfection of the most frequently touched surfaces, such as handles of refrigerated counters or cabinets, POS terminal keyboards. During public opening hours, toilets and other common places or areas must be cleaned and disinfected more frequently.

The bathrooms available to customers must be equipped with hand disinfection products, the toilets must be equipped with disposable materials (towels) and an adequate number of waste bins.

Personal protective equipment used by customers must be disposed of in dedicated waste bins, these bins must be equipped with a bag to allow it to be emptied without coming into contact with the contents.

The glasses used for the tasting must be delivered to the customer personally and collected at the end of each tasting session in special containers in order to proceed with their sterilization.

It is advisable to use a wine disposal bucket for each customer. Where this is not possible, highlight, in the tasting instructions, the need to avoid contact between the single glass and the bucket provided for the disposal of excess wine.

If food is offered during the tasting, it must be administered to customers in single-portion packages, where this is not possible, the individual customer may be served directly. (The company preparing the food must follow a specific protocol).