Viticulture: The Science of Wine

Among the numerous agricultural crops present in Italy, those on the vine are an integral part of the Italian agri-food system, as well as a fundamental aspect of the country?s economy. Italian food products, and especially wine, are sought after world wide thanks to their quality, uniqueness, and variety which makes them inimitable. Italian history and culture have been deeply linked to wine and its production since pre-Christian times and it still represents a basic element of the daily diet for the Italian population.

In recent years the agronomic study linked to the cultivation of vines has brought about significant changes both from a cultural point of view and from a market strategy point of view. The trend towards the production of organic or biodynamic wines is gaining ground, consolidating the direction already taken for some time by winemakers aimed at sustainability and the absence of substances harmful to the health of consumers and the environment.

This course aims to provide students with a complete framework starting from the cultivation of the vine to the creation of the wine products found on store shelves or restaurant menus. It will also deepening the pairing of wines with foods, so that they can become aware of the taste and quality of what is necessary for life: solid and liquid food.

The course includes basic lessons on botany, chemistry, geology and geography, as they are connected to the creation of vineyards and wine, visits to wine companies and producer farms, participation in events related to the presentation of wines, tastings and culinary experiences with wine-food pairings. This course is aimed at students interested in agronomic sciences but also at those who simply wish to acquire a greater awareness of their food culture.