Story of a Wine: The Importance of Being Prosecco
Learn about the history, the production and the challenges that face Prosecco
Whether you’re a wine novice, an enthusiastic student, a curious viticulturist or an expert oenologist, this four-week course from the University of Padova will tell you everything you need to know about the production process behind one of the world’s most popular sparkling wines; Prosecco.
Understand how to recognise different Prosecco wines and products
You’ll gain in-depth insight into the history of Prosecco and how it was most likely first cultivated in the vineyards of the Italian village of ‘Prosecco’ in Trieste.
You’ll also identify the differences between Prosecco and other sparkling wines, as well as between Prosecco DOC (designation of controlled origin) and DOCG (designation of controlled origin guaranteed) and how this is a benchmark for ‘real’ Prosecco.
Discover how environmental factors can affect Prosecco production
You’ll then get to grips with the process behind how the grapes are grown, and will understand the environmental factors and farming practices that affect the grapes’ physical properties - or terroir - as well as the move towards more sustainable and innovative production practices within the viticulture field.
Decipher the future challenges to face the sustainability of Prosecco production
You’ll then evaluate the whole compartment of Prosecco production and will gain insight into the future challenges that could face the field with regards to commercialisation, such as lack of land available to grow the Glera grapes which make Prosecco, as well as rising land prices.
This course is designed for anyone interested in viticulture and wine making. It will be of particular interest to those that are wanting to study either field at university, as well as those that are intrigued to learn what makes Prosecco a trendy wine and brilliant business success.
- Fecha Incio:03/05/2021
- Idioma: Inglés
- Universidad: University of Padova
- Profesores: Serena Varotto
- Certificado: No