Viticultural Practices

The purpose of this course is to provide practical and applicative technical skills related to viticultural activities that are typically not acquired during the mandatory internship. Specifically, the goal is to enable students, through field and practical activities, to gain manual dexterity and knowledge of how to carry out viticultural practices and processes known in theory through professionalizing teachings. To achieve these objectives, activities related to vineyard management and defense, as well as the production, finishing, aging, and packaging of wines, will be conducted at wineries.

Upon completion of the course, the student will be capable of competently executing some of the primary operations in the vineyard or winemaking cellar, generally not acquired during the third-year coursework or following the mandatory internship.