140 lessons – €2650
Comprehensive, Career-Focused, Globally Relevant

Step into the world of wine with a dynamic and industry-driven program designed for aspiring vintners, wine entrepreneurs, and professionals seeking a holistic understanding of the wine business. This Associate Degree blends the science of viticulture with the art of winemaking and the strategy of global wine commerce.

This is a stand-alone specialized course and is only available if you have already passed the relevant EWA Diploma course, or a non-EWA course of the same level..

What You will Learn

• Module 1: Viticulture & Winemaking (80 Lessons)
  Gain hands-on expertise in grape cultivation and winemaking techniques, grounded in the core content of our Diploma program. From vineyard management to fermentation science, this module builds a strong technical foundation for producing quality wines.
• Module 2: Business, Marketing & Trade (40 Lessons)
  Master the commercial side of wine:
  • Develop compelling branding and marketing strategies rooted in storytelling.
  • Navigate international trade, logistics, and Incoterms.
  • Analyze pricing structures, cost models, and export market dynamics.
  • Design compliant wine labels and understand legal frameworks.
  • Learn accounting essentials tailored to winery operations.
  • Explore distribution channels and e-commerce platforms for global reach.

• Module 3: Management & Operations (20 Lessons)
  Lead with confidence and vision:
  • Oversee winery operations with efficiency and innovation.
  • Build and manage high-performing teams.
  • Integrate wine tourism and hospitality to elevate customer experience.

Who This Is For

Whether you are launching your own label, managing a vineyard, or entering the global wine trade, this program equips you with the technical, commercial, and leadership skills to thrive in the wine industry.

Excerpts from relevant lessons:

“…..Enzymes, biological catalysts, act like tiny chefs, accelerating specific reactions that influence the wine’s character:

• • Pectinases: Break down pectins, aiding juice extraction and clarification. Careful selection is essential to avoid harsh flavors and excessive extraction (Robinson, 2020).
  • Glucanases: Degrade grape cell wall polysaccharides, improving juice flow and filterability, and indirectly impacting aroma release (Dry, 2012).
  • Proteases: Degrade grape proteins, influencing color stability, mouthfeel, and aroma precursors. Excessive protein breakdown can lead to haze and unwanted aromas (Wightman, 2011)……..”

“…Keep in mind that business plans for a winery can vary widely in format and content. Several factors influence what goes into a business plan, such as whether it’s the first plan for a new business or business opportunity, or if it’s an update or revision of an existing plan….”

Red wine is more popular with the younger Chinese generation of consumers (25-36); women typically regard wine as more stylish than beer. Wine drinkers are becoming more educated regarding imported wines, and rely less on distributors and retailers to inform their choices. Focus on Bordeaux has reduced as Burgundy – and many other varieties and regions – become more popular.

Blockchain and NFTs: Blockchain technology is being used to create digital certificates of authenticity for wines. This helps to prevent fraud and ensures that the wine is authentic. NFTs (non-fungible tokens) are also being used to create digital ownership of wines. For example, a bottle of 2001 Chateau Margaux was sold for $500,000 as an NFT ¹.

Chile is famously PHYLLOXERA-free, which means that GRAFTING is not necessary. Since the 1990s, new zones such as San Antonio and Limarí have supplemented the traditional valleys such as Maipo, Aconcagua, and Colchagua, and southern regions such as Itata and parts of Maule that were semi-abandoned have been rediscovered as sources of new flavours and styles. Chile is one of the world’s most energetic wine exporters.

Climate Change Impact: Climate change has played a role in the development of English wines. Warmer temperatures and longer growing seasons have allowed grape varieties like Chardonnay, Pinot Noir, and Bacchus to thrive in English vineyards. This change has also enabled English winemakers to experiment with different grape varieties and wine styles.