Underground sites have become an attractive tourist destination for an increasing number of visitors. This flow of visitors has made sustainability a major issue, that is, the way in which tourism development ensures economic benefits for host communities and respects local identity without compromising the environmental resources. Many studies have explored sustainable tourism in the Underground Built Heritage (UBH), but privilege the analysis of a single perspective, that is, economic sustainability, e.g., potentialities of cultural routes, or environmental sustainability, such as the impact of visitors on the cave climate. However, some attention has been paid to the social implications of tourism in the UBH, that is, the impacts of tourism development on improving the quality of life of the local community and the enhancement of their sense of community while respecting cultural authenticity. Our aim is to reconcile these perspectives and obtain, through a semi-systematic review, a clear picture of the sustainability of tourism in UBH sites. The aggregation of existing knowledge around the three pillars of sustainability has highlighted the importance of community involvement and collaboration among UBH stakeholders to ensure a balance between the protection and valorisation of UBH, which can also be achieved through networking strategies.
Production buildings constitute a specific section of vernacular architecture, with distinct characteristics. In Andalusia, within this group, the architecture of wine, acquires an important relevancne, the wine cellars. They are a large number of buildings, which were built in the 18th, and 19th centuries. This happened when traditional Andalusian wine production was transformed into a modern wine industry. An industrial development generated a vast architectural ensemble of unique characteristics. This has been studied especially in the Sherry wine region, but it is also present in other regions such as Montilla-Moriles or El Condado de Huelva. The architectural, and industrial wine development in the 19th century was fundamentally based on the repetition of a specific model: the basilica cellar. A simplified formal, and constructive system that comes from the standardisation of the vernacular cellar, and that establishes early points of convergence with the industrial building. A model that continues the tradition in terms of construction, and structure, but conceptually modern in its modular, and repeatable condition. Its reiteration, and extreme simplification made possible the construction of large industrial complexes, and the city transformation. The industrial importance achieved by the wine agro-industry, and the vernacular quality of its architecture introduce different references in Spanish industrial historiography.
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