A resource-based analysis of the internationalisation process of Spanish wineries

Abstract

This research applies business resource theory to explain the internationalisation process of companies in the wine sector of Spain. Tangible, technological, and human resources, and market positioning of the company can determine the wineries' choice of internationalisation strategy and foreign market selection. Our findings identify company resources and capabilities that are more likely to speed up or delay the internationalisation process. We found that technological resources tend to accelerate the rate of internationalisation the most, whereas intangible resources of the company tend to determine a slower paced, more gradual internationalisation process. Moreover, we apply the internationalisation priority index (IPI) to explain foreign-country choices and how the gradual or moderate pace of the internationalisation process develops.