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Introduction to Viticulture and Wine Production courses

These are all e-learning (on-line) courses, with no costs included for any workshops, Field Trips or practicums. Most are aimed at persons who have no previous experience.

We have arranged them into 2 categories: courses for those with no wine knowledge and those with wine knowledge.

There is a huge shortage of viticultural and wine production/oenology e-learning courses that can be followed on-line, and this despite the fact that there has been a substantial growth in starter- and hobby winemakers.

Whilst we train people in viticulture and how to produce wine professionally it is nevertheless important that students fully understand that these e-learning courses cannot be offered at the same academic level of those of a 3 year full-time University degree, where masses of time is allocated to, for instance, practical work, nor can we delve into the theoretical and scientific issues as deeply. By the very nature of e-learning, this is clearly not possible. What we do offer however is a range of courses which are of a high academic standard, in some cases equal to that of a university, but in any event at least as high as a Technicon or Polytechnic.

However, as many experienced winemakers will tell you: they only really started learning about viticulture and winemaking when they started doing the work themselves, hands-on, by walking through the vineyards, tasting the grapes, pumping over the must and struggling to control the fermentation heat – and that the academic knowledge they may have acquired was mostly filed away on a shelf somewhere in their memory. In any event, many highly regarded and prize-winning winemakers have either had very little or not even any theoretical, academic or practical lectures before embarking on their oenological careers. We want to empower students with enough theory and practical experience so that they can easily find their way along the pathway towards becoming professional winemakers and oenologists.

Practical Experience – Practicums (not compulsory!):

  • In some of the wine production and oenological courses, and depending on student numbers, there could be optional practicums which will afford students the opportunity to acquire the basic relevant practical experience (but this will, of course, depend if enough students register for these practicums, usually a minimum of 12).

  • During such practicums, students will gain handson  vinography_desktop_leafing_out-thumb-600x468-586experience on all relevant viticultural and wine production aspects and will work in the vineyards and cellars, including some lab analysis work. These practicums can also be followed voluntarily by any other of our wine students. Students may, of course, attend all such practicums.

  • Length: This will depend on the location and the tutor. However, it is envisaged that there will be 2 short practicums per year (of about 2/3 days each), one in the Spring and one in the late Autumn, as well as a 2-week practicum in the harvest period (Sep/Oct in the Northern hemisphere, and February in the South). The short practicums will be arranged to fit in over a weekend.

  • Costs: The costs will naturally be determined by various factors such as location and length as well as accommodation, it being our intention to include accommodation where reasonably possible. Students will be advised of such costs at the appropriate time.

  • At the conclusion of each practicum students must submit a comprehensive written report, based on a set of questions, relating to the practical experience gained.

  • In conclusion, what we offer our students in such practicums is what our team of winemaking course advisers believe are the essential things they will need to know if they’re going to set out to become a winemaker, always on the understanding that we are using e-learning and that the trainee winemaker, you, have less time available than a full-time student. Most of your true knowledge will come from working hands-on in the vineyard, on the tractor, with the soils and the wine must!

Courses where NO prior wine knowledge is required

  • International Certificate in Wine Essentials, Viticulture & Wine Production
    (40 lectures – no prior wine knowledge required). €795

    stefano lubiana.jpg9.jpg2Recent research has shown that there are a number of potential winemakers who have neither the training or wine education nor the time, to obtain such a qualification full-time. Nevertheless, they wish to acquire a basic working knowledge of wine, viticulture, and wine production at a relatively high-level so that they can take their first steps into winemaking.

    This e-learning course is divided into two modules, the first dealing extensively with all general wine essentials and viticultural aspects, and the second with wine production.

    It consists of:

    • 40 e-learning lectures and assignments divided into 2 modules:

      Module 1: provides an introduction to all the fundamental basics of wine and viticulture. The following topics will, amongst others, also be covered: sensory evaluations and tasting, wine styles, the world of wine, wine production & consumption, wine labels and classifications and terroir. This module offers a basic understanding of the major grapes used for making wine and their discerning characteristics, the influence of climate and viticulture, as well as an introduction to fortified, sparkling wines, spirits, and liqueurs. Other viticultural aspects: the grapevine plant biology, soils science, the typical year of a viticulturist, pests and diseases in the vineyard, siting of a vineyard, as well as IPM and organic viticulture.

      Module 2: here we focus on all the major aspects of wine production, including, amongst others, the following topics (some examples): Winemaking equipment and materials, influence of Oxygen, Juice Production, Must adjustments, Fermentation, Wine Microbiology-Yeast , Micro-organisms, Cooling, Temp control, Malolactic fermentation, Vinification: Red wines and White wines, Vinification: Sparkling wines and the Vinification of Sweet wines and Botrytis-type wines.

    • a portfolio of 60 wines that have to be tasted during the course

    • a compulsory Essay

    • a compulsory on-line examination at the conclusion of each module.

    • Optional (cost not included in course fee) wine making practicum,

    • Optional Field Trip

       stefano lubiana.3.jpg2 stefano lubiana.1.jpg5.jpg2 stefano lubiana.1.jpg4

  • Associate Degree in Wine Essentials, Viticulture & Wine Production
    120 lectures – no prior wine knowledge required) €2330

    This is an in-depth course, somewhat similar to the Certificate course above, but in much greater depth and detail, with 120 lectures as opposed to 40, and it will give you a very sound and detailed basis in all the essential aspects of wine, viticulture, and wine production.

    The course is divided into 4 modules:

    Module 1: provides an introduction to all the fundamental basics of wine, a few examples: sensory evaluations and tasting, wine styles, the world of wine and consumption, wine labels, international regional classifications, sommeliership, cellar management, wine and food pairing, terroir, as well as lectures on sweet wines, fortified, sparkling wines, spirits and liqueurs.

    Module 2: here we investigate and study the major wine regions, both in the Old World and the New World.

    stefano lubiana.1.jpg3.jpg2Module 3: focuses on viticulture in detail:(a few examples of lectures) Grape and Wine quality, effect of Climate and Weather on grape quality and Global warming and its possible effect on viticulture, What is “Terroir”, Location & orientation of the region and vineyard, Soil science, Soil mapping, the vegetative cycle and reproductive cycle, Shoot system and vine canopy of Vitis vinifera, Root system and permanent wood of Vitis vinifera, Vine physiology and yearly growth cycle of Vitis vinifera, Bud break and period of growth, Bloom, berry set, véraison and ripening, Berry composition, The influence of water and wind on grape quality, Precision viticulture, Factors influencing varietal choice, Irrigation and drip irrigation systems, Partial root drying and regulated deficit irrigation, Organic grapes, Biodynamic and Lutte raisoneé grape production and IPM, Phylloxera, Other Pests and diseases in the vineyard, their management and bio-controls, etc.

    Module 4: all wine production practices and techniques are investigated and studied, in detail: (examples of the first few lectures): Evaluation, use, location, operation, and repair of winery equipment, Organic, Biodynamic and IPM wines, the Principal Constituents of wine, Role and effects of Oxygen, Wine Chemistry, Wine Microbiology, Factors affecting the styles of red wine, Arrival at cellar, crushing and de-stemming, Must adjustments, fermentation, Malolactic, etc.

    This course is one of the longest within our Curricula and covers a large amount of work. It is likely that it will take more than 3 years to complete.

    It consists of the following components:

    • 120 lectures and assignments, divided into 4 Modules.

    • A portfolio of 120 wines that have to be tasted during the course

    • A compulsory Essay

      Compulsory on-site Training of at least 60 hoursdr-smart-in-vineyard-web

    • A compulsory on-line examination at the conclusion of each module

    • Optional two practicums at an approved practicum centre (depending on student numbers)

    • Optional tutored workshops.

Courses where NO prior wine knowledge is required, but with additional modules on Wine Business & Marketing

  • Certificate in Oenology & Wine Business
    (40 lectures – no prior wine knowledge required) €795

    secrettenerifeThis course caters for those who want not only a background in viticulture and wine production but also in some of the essential aspects of wine marketing & business.

    It consists of 4 modules covering, in the first one, the essentials of wine, and lectures on wine tasting and evaluation.

    In the 2nd module we cover the essential aspects of viticulture and in the 3rd module some of the more important aspects of wine making or oenology are investigated, whilst in the 4th module, certain essentials topics on wine marketing and wine business are covered.

    Because this course consists of only 40 lectures we cannot delve into these topics as deeply as we do in the Associate Degree course (90 lectures), which is the course we recommend for students who want to gain a deeper knowledge of these topics.

    It consists of:

    • 40 e-learning lectures and assignments divided into modules:

      Module 1: covers wine essential topics, a few examples: sensory evaluations and tasting, wine styles, the world of wine and consumption, wine labels, international regional classifications, the impact of wine on health, cellar management, wine and food pairing, terroir, spirits, whisky and brandies (and how to taste them!) – as well as a separate section on viticulture and one on wine production. This module also offers a basic understanding of the influence of climate and viticulture, as well as lectures on sweet wines, fortified wines, Champagne & sparkling wines.

      raul lieberwirthModule 2: in this module we investigate the Major Varietals, The Grapevine Plant, Principal Constituents of Grapes, The influence of Climate and Terroir, Soils and Site Selection, Canopy Management and Trellising systems, Pruning, Cultivation, Chemical weed control, Irrigation and Erosion control, a year in the Vineyard, and Harvesting.

      Module 3: in this module on wine production we study some of the major aspects of wine production, including, amongst others, the following topics (some examples): Winemaking equipment & materials, influence of Oxygen, Juice Production, Must adjustments, Fermentation, Wine Microbiology-Yeast, Micro-organisms, Cooling, Temp control, Malolactic fermentation, Vinification, Chemical additives, Wine Spoilage and Faults, Packaging, Labels and Bottling.

      Module 4: in the wine marketing & business module the look into relevant topics, (some examples: Pricing – Marketing Communications – Personal Selling, Wine Consumption and Consumer behaviour – Researching your Customer – Demographics and how Consumers select wine, Building and Positioning a Premium Wine Brand, Wine Media and Public Relations – Advertising, Direct Wine sales, Wine Tourism & Cellar Door sales, Selling Strategies – Supermarket groups, Speciality shops, eMarketing wine, Principles of Business Management- Business Management in the wine industry, Managing a winery – Managing a Retail or Wholesale Outlet.

    • A portfolio of 60 wines that have to be tasted during the course

    • A compulsory Essay

    • an on-line examination at the conclusion of each module.

    • Optional (cost not included in course fee) wine making practicum,

    • Optional Field Trip

  • Associate Degree in Oenology & Wine Business
    (90 lectures – no prior wine knowledge required) €2050

    “Oenology: The knowledge or study of wine, derived from the Greek ‘oinos’ meaning wine. The French and Italian terms are, respectively, oenology and enologia. banner1Oenology has been used as synonymous with wine-making and distinct from viticulture, which is concerned with vines. There is a general tendency towards including the study of viticulture as well as wine production in the term, however, as more people accept that wine is made to a great extent in the vineyard. A consultant oenologist is likely to concentrate on the activities traditionally considered wine-making but increasingly concerns himself or herself with what happens in the vineyard as well as the cellar. In general usage an oenologist is either a scientifically qualified employee or a roving consultant, as opposed to a fully employed practitioner who may or may not have scientific training, the wine-maker.”– The Oxford Companion to Wine.

    What this course sets out to do is to train you, in not only technical wine production or vinification, as is done in the other viticulture & wine production courses we offer, but in the wider sense: as an expert with the knowledge of wine making but also, as the Oxford Companion puts it above, as an expert who is knowledgeable about more than just viticulture and wine production. Good wines are made, firstly in the vineyard, the scene then shifts into the cellar but that’s only part of the process, all you’ve achieved so far is to produce thousands of bottles of wine – now the aspiring winemaker has to make sure the wine business he/she has started actually functions efficiently, and that her/his wines start selling!

    So, we also need to teach you this wider wine business, business, exporting and marketing skills. This is vital as many winemakers work in small wineries and they are expected to know how to manage the business, the selling outlet, keep proper books, market, sell and export their wines! This course is therefore covered in 5 modules, starting with the Essentials module in which you learn all the basics of wine, including how to taste and evaluate wine professionally. The 2nd module covers Viticulture and the 3rd deals with Wine Production in all its stages. In the 4th module we investigate wine Marketing and in the 5th we look at wine Business Management.

    This course is one of the longest (but also one of the most popular) within our Curricula and covers a wide range of topics. It is likely that it will take at least 2 years to complete, depending on how fast the student works on it.

    It consists of the following components:

    • 90 lectures and assignments, divided into 5 Modulessinsky-2

    • A portfolio of 120 wines that have to be tasted during the course

    • A compulsory Essay

    • Compulsory on-site Training of at least 60 hours

    • A compulsory on-line examination at the conclusion of each module

    • Optional practicums: as set out above, at the practicum centres. This is optional only because of the structure of e-learning courses but it is strongly recommended that students make every possible effort to set the time free to attend these practicums.

    • Optional tutored workshops.

    • Optional Field Trip to a wine region.

Courses in which prior wine knowledge IS a requirement.

stefano lubiana.pnoir
The first few (see each course description) of the courses require the student to have a sound basic knowledge of wine. Such prior wine knowledge would consist of the following topics: sensory evaluations and tasting, wine styles, the world of wine and consumption, wine labels, international regional classifications, sommeliership, cellar management, wine and food pairing, terroir, as well as a separate section on viticulture and one on wine production. Such an Essential module also offers a basic understanding of the major grapes used for making wine and their discerning characteristics, the influence of climate and viticulture, as well as lectures on sweet wines, fortified, sparkling wines, spirits, and liqueurs.

  • Essentials of Wine Production
    (20 lectures – prior wine knowledge required ) €450

    robert pitkin.jpg4This course is aimed at persons who already have a proven wine knowledge and have some knowledge of viticulture, but wish to acquire a short introduction to wine production, possibly for professional purposes. It is also aimed at the serious hobbyist that normally purchases the grapes he/she intends turning into wine, and who wants to understand why certain wines taste the way they do.

    It consists of:

    • 20 e-learning lectures and assignments

    • A portfolio of 20 wines that have to be tasted during the course

    • a compulsory Essay

    • An on-line examination at the conclusion of the course

       

  • Certificate in Viticulture & Wine Production (40 lectures)

    This is a course specifically designed for students who have an acceptable wine qualification, and who wish to acquire a serious knowledge of viticulture and wine stefano lubiana.jpg9.jpg1production. This course consists of:

    • 40 lectures and assignments, divided into the following 2 modules:

      Module 1:(a few examples) Grape and Wine quality, effect of Climate and Weather on grape quality & Global warming and its possible effect on viticulture, What is “Terroir”, Location & orientation of the region and vineyard, Soil science, Soil mapping,, the vegetative cycle and reproductive cycle, Shoot system and vine canopy of Vitis vinifera, Root system and permanent wood of Vitis vinifera, Vine physiology and yearly growth cycle of Vitis vinifera, Bud break and period of growth, Bloom, berry set, véraison and ripening, Berry composition, The influence of water and wind on grape quality, Precision viticulture, Factors influencing varietal choice, Irrigation and drip irrigation systems, Partial root drying and regulated deficit irrigation, Organic grapes, Biodynamic and Lutte raisoneé grape production and IPM, Phylloxera, Other Pests & diseases in the vineyard, their management and bio-controls, etc.

      Module 2: (some examples): Evaluation, use, location, operation, and repair of winery equipment, the Principal Constituents of wine, the Role and effects of Oxygen, Wine Chemistry, Juice Production, Wine Microbiology, Arrival at cellar, crushing and de-stemming, Must adjustments, fermentation, Malolactic, Cellar operations, fining and filtering, cellaring, blending, cooperage, labels and bottling etc.

    • A portfolio of 60 wines that have to be tasted during the course

    • a compulsory Essay

    • An on-line examination at the conclusion of each module, or the course

    • Optional practicums at an approved practicum centre (depending on student numbers).

    • Optional tutored workshops

  • Associate Degree in Viticulture & Wine Production (90 lectures)

    stefano lubiana.6.jpg3.jpg1In this course the goal is to train someone who already has a proven wine knowledge (if not students need to first follow the Basic Essentials of Wine course to gain a solid basic knowledge of wine), but not yet of viticulture, and who wishes to acquire a deeper knowledge of viticulture and wine production than is available via the Certificate course. This may be for professional purposes or to deepen one’s knowledge of wine. This course consists of:

    • 90 lectures and assignments, divided into the following 2 modules:

      Module 1: (a few examples) Grape and Wine quality, effect of Climate and Weather on grape quality & Global warming and its possible effect on viticulture, What is “Terroir”, Location & orientation of the region and vineyard, Soil Science, Soil mapping the vegetative cycle and reproductive cycle, Shoot system and vine canopy of Vitis vinifera, Root system and permanent wood of Vitis vinifera, Vine Physiology and yearly growth cycle of Vitis vinifera, Bud break and period of growth, Bloom, berry set, véraison and ripening, Berry composition, The influence of water and wind on grape quality, Precision viticulture, Factors influencing varietal choice, Irrigation and drip irrigation systems, Partial root drying and regulated deficit irrigation, Organic grapes, Biodynamic and Lutte raisoneé grape production and IPM, Phylloxera, Other Pests & diseases in the vineyard, their management and bio- controls, the premium white & red wine varietals The premium white wine varietals, Cultivars and Cloning, Mechanisation, and Equipment required, Establishment, soil preparation and planting, fertilisation, physiological diseases, Propagation, Grafting and Rootstocks, Trellising systems and canopy management, Vineyard management, etc

      Module 2: (a few examples): Evaluation, use, location, operation, and repair of winery equipment Organic, bio-dynamic and IPM wines, the Principal Constituents simondavisonof wine, Role and Effects of Oxygen, Wine Chemistry, Wine Microbiology, Factors affecting the styles of red wine, Arrival at cellar, crushing and de-stemming, Must adjustments, primary fermentation & and its management, Punching down the cap & Maceration, Pressing, Settling and racking & Further controls and treatments, Malo-lactic fermentation, Carbonic Maceration, Blending, Maturation and topping, Clarification and stabilisation, Fining etc.

    • A portfolio of 120 wines that have to be tasted during the course

    • a compulsory Essay

    • An on-line examination at the conclusion of the modules, or the course

    • Optional: 2 practicums at an approved practicum centre (list available).

    • Optional tutored workshops

  • Associate Degree in Wine Production (90 lectures)

    refractometerIn some cases, students already have a sound background and training in wine, but also in viticulture. This course, which covers wine production in great detail, therefore assumes that the student has such viticultural knowledge. It also assumes that the student has a proven wine knowledge (if not students’ need to first follow the Basic Essentials of Wine course to gain a solid basic knowledge of wine).

    As this course focuses exclusively on vinification/ wine production, it will cover many topics, in any event in greater number and detail than any of the other wine production courses listed above. This course consists of:

    • 90 lectures and assignments in 5 modules. In module 1 we learn all the general vinification practices. In the second module we deal with white wine production, and in the third with red wine production. In the fourth module, we learn about the production of spirits and other products, and in the fifth module, we deal with business, marketing and administrational matters.

      A few examples from the various modules: Evaluation, use, location, operation, and repair of winery equipment Organic, bio-dynamic and IPM wines, the Principal Constituents of wine, Role and effects of Oxygen, Wine Chemistry, Wine Microbiology, Factors affecting the styles of red wine, Arrival at cellar, crushing and de-stemming, Must adjustments, primary fermentation and its management, Punching down the cap and Maceration, Pressing, Settling and racking and Further controls and treatments, Malo-lactic fermentation, Carbonic Maceration, Blending, Maturation and topping, Clarification and stabilisation, Fining, the Cellar or Wine Production Facility, Labels, bottles and Closures, Barrels, Cooperage and maintenance, Winery Sanitation, Safety procedures, Packaging and Logistics, Quality Analysis and Controls, Wine Faults, General Management and Labour issues, Making a profit, Marketing and Exporting, etc.

    • a compulsory Essay

    • A portfolio of 120 wines that have to be tasted during the course

    • rexnessAn on-line examination at the conclusion of each module, or the course

    • Optional practicums at an approved practicum centre (depending on student numbers).

    • Optional tutored workshops

    • Optional Field Trip to a wine region

  • Certificate in Wine Production (40 lectures)

    This course is aimed at persons who already have a proven wine knowledge, as well as of viticulture, this is where it differs from the Certificate in Viticulture & Wine Production above, where viticulture is also covered.

    As this course focuses exclusively on vinification/wine production, it will cover many topics,(in two modules) in any event in far greater detail than the Basic Essentials of Winemaking course above,(a few examples of the first few lectures): Evaluation, use, location, operation, and repair of winery equipment Organic, bio-dynamic and IPM wines, the Principal Constituents of wine, Role and effects of Oxygen, Wine Chemistry, Wine Microbiology, Factors affecting the styles of red wine, Arrival at cellar, crushing and de-stemming, Must adjustments, etc.

    This course consists of:megan cole.jpg2

    • 40 lectures and assignments

    • A portfolio of 60 wines that have to be tasted during the course

    • a compulsory Essay

    • An on-line examination at the conclusion of each module, or the course

    • Optional practicums at an approved practicum centre (depending on student numbers).

    • Optional tutored workshops

    • Optional Field Trip to a wine region

Viticulture and Wine Production course with Wine Business & Marketing modules

  • Associate Degree Viticulture, Wine Production & Business (120 lectures)

    This e-learning course has been designed to meet the needs of those students who already have a solid basic knowledge of wine through other wine courses, but who wish to focus their wine studies on viticulture, wine production, wine marketing and wine business.(Should you wish to follow this course even though you have no wine knowledge or experience, you may register for it but you would first have to complete the short ‘Basic Essentials of Wine’ course).

    Consequently, we offer this course, which differs from the Associate Degree Oenology course above in that it does not contain the ‘Essentials’ module – simply because such a student already possesses that basic wine knowledge. Instead, the viticulture and especially the wine production modules are expanded and widened. As the course is jim lukachaimed at those wishing to combine knowledge of viticulture and oenology with wine business and wine marketing, we therefore, have two separate modules for wine marketing and wine business. This means that this Associate Degree course resembles the Associate Degree Oenology course in that it combines viticulture and wine production with wine marketing and wine business, but it is different in that it does not have the ‘Essentials’ basic wine knowledge module as the AD Oenology course has, instead its Viticulture and Wine Production modules are more detailed.

    It has the following modules:

    FT-Sep-2004-Herman-showing-Module 1: (a few examples) Grape/Wine quality, Climate & Global warming, What is “Terroir”, Soil science, the vegetative cycle and reproductive cycle, Vitis vinifera, Root system, Vine physiology, Bud break etc, Berry composition, influence of water and wind on grape quality, Precision viticulture, varietal choice, Irrigation, Organic grapes, Biodynamic and Lutte raisoneé grape production and IPM, Pests & diseases in the vineyard, etc.

    Module 2: (some examples): Evaluation, use, location, operation, and repair of winery equipment, Organic, bio-dynamic and IPM wines, the Principal Constituents of wine, Role and effects of Oxygen, Wine Chemistry, Wine Microbiology, Factors affecting the styles of red wine, Arrival at cellar, crushing and de-stemming, Must adjustments, fermentation, Malo-lactic, etc.

    Module 3: (some examples): Variables, External Micro-environment and the Marketing Process, Market & Product Development , Marketing Planning- Distribution & Place, Pricing, Marketing Communications, Personal Selling, Global Wine Trading Environments, Key Trends and Strategies, good reputation in the wine industry, Delivering Value, Wine Consumption and Consumer behaviour, Demographics and how Consumers select wine, Building and Positioning a Premium Wine Brand, Wine Media and Public Relations, Advertising, Wine Distribution Strategies & Systems, Direct Wine sales, Wine Tourism & Cellar Door sales, Selling Strategies and eMarketing wine.

    Module 4: (some examples): Principles of Business Management, Business Management in the wine industry, General Accounting principles, Financial analysis, Investment and cash management , Currency risk management, Corporate strategy- Strategic analysis, choice & implementation, Sales & Distribution Management, ed and eddieManagement of SME’s and Family-Owned Enterprises, Managing a winery, Managing a Retail or Wholesale Outlet, Stock management, Principles of Business Law, Observing local legislation and regulations, Labour Relations & Laws, Negotiating principles, SCM in the wine industry, Logistics & International Trade – Outsourcing logistics activities, Interpersonal and group communication, Intercultural communication in a global wine world, Planning and training human resources, Dealing with conflict Situations, Interact with customers & colleagues.

    In summary, it consists of:

    • 120 lectures and assignments, divided into 4 Modules.

    • A portfolio of 120 wines that have to be tasted during the course

    • a compulsory Essay

    • An on-line examination at the conclusion of each module, or the course

    • On-site Training of at least 60 hours

    • Optional practicums: as set out above, at the practicum centres. This is optional only because of the structure of e-learning courses but it is strongly recommended that students make every possible effort to set the time free to attend these practicums.

    • Optional tutored workshops.

    • Optional Field Trip to a wine region.

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