(120 lessons – Cost: €2250)

Lead the Wine Industry with Vision

Become a trailblazer in the wine industry with the Associate Degree in Viticulture and Wine Production at EWA. This comprehensive 120-lesson program equips you with advanced strategies, cutting-edge innovations, and leadership skills to excel in vineyard and winery operations. Designed for ambitious professionals, this course prepares you to shape the future of winemaking.

Tiered vs. Specialized Course Structure

The format of this course is determined by the student’s prior experience or completion of relevant studies that align with the topics covered in the Essentials module. Since this module can be part of various educational paths—such as general wine education, sommelier and hospitality management, wine marketing and business, or viticulture and winemaking—the specific content may vary depending on the context.

In this case, the Essentials module is part of a Viticulture and Winemaking program, so it does not include topics directly related to viticulture or wine production. Instead, the 20 lessons in this Essentials module focus on foundational wine knowledge, including:

• Wine tasting and evaluation techniques
• Wine categories, appellations, and labeling regulations
• The cultural and economic significance of wine
• Sparkling wines, Champagne, fortified wines, and spirits
• Food pairing and cellar management
• Introductory concepts in sommeliership, wine business, and marketing

If a student lacks this foundational background, the course follows a tiered format, consisting of:

• Essentials module: 20 lessons
• Viticulture module: 40 lessons
• Enology/Wine Production module: 60 lessons

However, if the student already possesses the core competencies outlined in the Essentials module the course is considered specialized, and the lesson structure is as follows:

• Viticulture: 50 lessons
• Enology/Wine Production: 70 lessons

Why Choose This Course?

• Advanced Expertise: Master precision viticulture, advanced fermentation, and Brettanomyces management for premium wines.
• Leadership Training: Develop skills in winery management, research, and strategic planning.
• Global Insights: Analyze global wine standards and regional production through in-depth case studies.
• Innovative Focus: Explore IoT, AI, and sustainable practices to stay ahead in the industry.
• Capstone Experience: Design a comprehensive winery strategy as your portfolio project.

What You will Learn

• Foundational basis: learn all the essentials about wine, how to taste and evaluate wine, about champagne, fortified wines like Port and Sherry, the basics of sommeliership, distillation, Whisky and Cognac.
• Precision viticulture technologies and climate-resilient practices.
• Advanced winemaking, including blending, stabilization, and quality assurance.
• Leadership in winery operations, financial management, and staff training.
• Research methods and innovations in viticulture and winemaking.

Program Details

• Lessons: 120 lessons
• Assessment & Examination:
  • Zoom Oral Exam: Discuss various topics covering the syllabus in live sessions.
  • Online Multiple-Choice Tests: Discuss various tpoics covering the syllabus in live sessions.
  • Lesson Assignments: Each lesson has an assignment drafted to enhance what you have learnt in that lesson.
  • Portfolio Project: Design a comprehensive winery strategy, including production and sustainability plans.

Who Should Enroll?

• Diploma graduates aiming for leadership roles.
• Experienced winemakers seeking advanced technical and management skills.
• Aspiring winery owners or vineyard managers.

Lead the future of wine with EWA’s Associate Degree in Viticulture and Wine Production!

Extracts from typical lectures:

“….Natural wines represent a shift from conventional winemaking practices and taste profiles. The grapes for these wines are cultivated without the use of fungicides, pesticides, or irrigation, promoting the natural growth of indigenous yeast on the grape skins. Harvesting is done by hand to ensure careful selection of high-quality grapes, often at an earlier stage to retain acidity and limit high alcohol levels caused by excess natural sugars.

This early harvest approach also helps prevent over-ripe flavours in the wine—characteristics that, along with high alcohol content, have been trendy in recent years. Natural winemaking aims to produce wines with more balanced acidity and alcohol levels, focusing on traditional and sustainable practices…..”

“….Blanquette de Limoux is one of the oldest sparkling wine appellations in France, located in the Languedoc-Roussillon region. The traditional production method for Blanquette de Limoux involves Méthode Ancestrale techniques, resulting in wines with delicate bubbles and refreshing acidity….”
“….Schist, a metamorphic rock with layered structures, can provide unique terroir characteristics to sparkling wines. Schist soils offer good drainage and heat retention, allowing grapevines to thrive in cooler climates. Wines produced from grapes grown in schist soils often exhibit pronounced minerality and a distinct sense of place. In regions such as the Douro Valley in Portugal, where….”
“…….Disease and pest management in organic viticulture rely on preventive measures and cultural practices rather than synthetic chemical inputs (Jones & Lee, 2023). Strategies include the use of resistant grape varieties, canopy management techniques to improve airflow and sunlight penetration, and the application of natural predators and biocontrol agents (Black & Green, 2019). Additionally, organic growers may utilize botanical extracts, microbial preparations, and other approved organic inputs for disease and pest control (Brown et al., 2022)…..”

“…….Furthermore, ethical marketing practices require wineries to walk a fine line between authenticity and greenwashing. Consumers are increasingly skeptical of misleading marketing tactics. Wineries must ensure their sustainability efforts are genuine and demonstrably impact their environmental and social footprint (Lockshin & Zizzo, 2017). This necessitates clear communication of these efforts through label design, packaging materials, and marketing campaigns. Additionally, ethical marketing involves fair labor practices and responsible sourcing throughout the winemaking process (Carrington et al., 2010). By addressing these challenges, wineries can build trust and loyalty with consumers who are increasingly prioritizing sustainability and ethical practices in their purchasing decisions……..”

“….Organizations must adapt to change to stay competitive, and having the right staff is critical for navigating periods of change and ensuring long-term success. Effective human resource management (HRM) plays a vital role in this context, focusing on hiring, training, evaluating, and compensating employees. Given the importance of building and maintaining a dedicated and skilled workforce, HRM is key to an organization’s success. Although all managers are, in essence, human resource managers, larger organizations often have specialized HR professionals to handle these tasks…..”

“….Starting a vineyard or grafting new rootstock onto existing vines involves a multitude of decisions. There are various costs to consider, including those for stakes, trellising, irrigation, labour, equipment or rentals, fencing, and permits. There’s also a hidden cost associated with transforming land from its previous use, such as an apple orchard or another agricultural purpose. This opportunity cost often doesn’t appear in many budget projections for vineyard development, but it’s crucial to remember that even unused land has potential alternative uses….”

“…..Microbial Diversity Management: Understanding and harnessing the beneficial aspects of the entire wine microbiome through targeted methods like co-fermentation with specific strains holds promise for enhancing complexity and quality while respecting natural processes (Dry, 2012)………”

“……By utilizing these chemicals responsibly and strategically, wineries can ensure wine quality, stability, and achieve desired stylistic expressions. However, it’s crucial to remember that finding the right balance between intervention and respecting the natural character of the grapes is essential for crafting truly exceptional wines. Overreliance on chemicals can mask flaws or create uniformity, undermining the unique terroir and varietal expression that distinguishes exceptional wines. Instead, strive for a harmonious approach:……..”

“….Disgorgement:
Disgorgement is the process of removing the sediment, known as lees, from the bottle after secondary fermentation. The bottle is gradually turned upside down, allowing the sediment to collect in the neck. The frozen neck of the bottle is then opened, and the pressure within the bottle expels the sediment……”