Viticulture and Enology  Scienze viticole ed enologiche

General information

Classification of Scholarly Field L-25 Agriculture and forestry industry
Application and Admission Limited enrolment with admission test. How to apply.
Course Duration 3 years
Course Attendance Not mandatory
Course Language Italian
Course Location via Celoria 2 - Milano
Località Riccagioia - Torrazza Coste-(PV)
Head of Studies Domenico Pessina
More information Viticolture and Enology website 

Course Objectives

The degree programme provides interdisciplinary training in the biological and technological principles associated with grapevine cultivation and wine production. Graduates are qualified to work as technicians and professionals in the viticulture and oenology sectors and in the management of wineries.

On the strength of their competences, graduates can pursue careers in the following occupations:

  • at the "vineyard" level, in the improvement of varietal selection, cultivation, grapevine conservation and harvesting techniques
  • at the "cellar" level, in connection with the technical management of the wine production chain and quality issues connected with the production of wine and other fermented drinks, liquors and distillates
  • at the "laboratory" level, in the ampelographic classification of grapevines, yeast selection and the chemical, physical and sensorial classification of wine products
  • at the "company" level, in economic management and the marketing sector.

Career and Employment

Viticulture and Enology graduates possess the necessary competences to engage in:    

  • consultancy services and the management and administration of wineries engaged in the production and processing of grapevines, and the refinement, conservation, bottling and commercialisation of derived products
  • varietal selection, planting and plant health considerations in vineyards
  • managerial roles in wine authorities, associations and consortia
  • the certification of microbiological, wine chemistry and sensory wine analyses
  • the design of wineries, through the selection of the technologies used in plants and facilities
  • the distribution and commercialisation of wine products, including communication, marketing and image-related processes.