The wine sector is by definition “international”.

Italy, a world leader together with France, now exports more than 50% of the wine it produces. Therefore, interaction with stakeholders from all over the world has become a must.

Given the international approach of our course, the lessons are held entirely in English and, for each academic year, we will have either one of the two following subjects: “Wine Microbiology” and “Topics in Enology” to be given by an international invited lecturer.

For the forthcoming academic year (2022-2023) the course of Topics in Enology will be given, online, by Kerry Wilkinson, Professor of Oenology at the University of Adelaide, South Australia.

What makes the Course in Sustainable Viticulture and Enology truly competitive and formative is the complementation between classroom lessons and practical activities conducted outside.

Our course, in fact, benefits from excellent facilities, easily accessible from campus, such as an experimental cellar used for the training of students, where they have the opportunity to produce “their” wine, a new sensorial analysis laboratory and a small but precious experimental vineyard.

Students will also be given the opportunity to carry out an experimental degree thesis with direct participation in one of our currently active research projects.

The course is aimed at Italian and international students in possession of a three-year degree or equivalent international qualification in Agriculture, Environmental Sciences and Forestry Sciences.

Admission takes place in chronological order of registration for the interview with the Course Coordinator.

For non-native students, a minimum level of B1 + English language certification is required.