The Master in Italian Wine Culture, designed by the University of Gastronomic Sciences in collaboration with Slow Food and the Wine Bank, has the ambitious objective of training “wine tellers.” These new enological ambassadors play a leading role in Italian wine marketing and communication.
Masters in Food Safety in Bra in Italy. The Master in Italian Wine Culture, designed by the University of Gastronomic Sciences in collaboration with Slow Food and the Wine Bank, has the ambitious objective of training “wine tellers.” These new enological ambassadors play a leading role in Italian wine marketing and communication.
The Master follows the unique formula developed at Pollenzo, with classroom teaching complemented by trips to vineyards and wineries and meetings with leading figures from Italian and international enology, culture and agronomy. Wine is examined from a historical, cultural and environmental perspective, as well as technical and agricultural.
What are wine tellers and what do they do?
This new professional figure has been identified by UNISG as a result of feedback from many wine producers, who have highlighted the need for this type of expert for the effective promotion of Italian wine.
Wine tellers have expert knowledge of vine cultivation and wine production, and know how to communicate years of enological and viticultural tradition, placing it within a framework of Italian art, history, anthropology and esthetics.
Wine tellers know how to narrate and market Italian wine, which they see as the product of a unique land. They know that in order to best appreciate a wine, one must get to know that land, along with and thanks to the wine.
How is the Master structured?
Economists, sociologists, legal experts, historians, anthropologists, philosophers, agronomists, ampelographers, enologists, geologists and entomologists make up the course’s faculty, which consists of resident professors and visiting lecturers from many different backgrounds who come to Pollenzo from around Italy, Europe and the rest of the world.
In line with the traditions of the University of Gastronomic Sciences, theory will be regularly combined with practice. Classroom activities will be complemented by regular outings to see the work in the vineyard and winery as it happens. Destinations include many of Piedmont’s greatest producers, including Ceretto, Fontanafredda, Cantine Borgogno, Conterno Fantino, Contratto and La Spinetta.
The program also includes three study trips, each lasting a week, so that students can visit and learn more about some of the most important terroirs in northern, central and southern Italy.
The course year begins during winter pruning and concludes after vinification with a final educational internship.
Throughout the course, students will also hear from diverse professionals from the wine world, including agronomists who have spent years developing original vineyard management methods, botanists and ecologists, art historians and philosophers, geographers and sociologists, anthropologists and legal experts. Examples include Maurizio Gily, Jacky Rigaux, Claude e Lydia Bourguignon, Richard Baudains, Jeremy Parzen, Marco Baccaglio.
The packed program of supplementary teaching will also feature big names from the Italian and international winemaking scene, at the level of Anselme Selosse, Giuseppe Mazzacollin, Enzo Ercolino, Alessio Planeta, Guido Fantino and Pierluigi Zamò.
Lastly, thanks to a collaboration with Slow Food and the Wine Bank, the course will include tasting sessions organized by the Slow Wine editors, taking advantage of the huge selection of great Italian wines stored in the Wine Bank cellars.
The multifaceted curriculum of the Masters in Italian Wine Culture integrates technology, craft and culture in a way that has never been done before in Italy.
Study trips: Three 5-6 day trips ( in the north, centre and south of Italy)
Experience in the field: A few days each month will be dedicated to the cycle of the vine, with hands on lessons held in various Piedmontese vineyards and wineries such as: Aziende Vitivinicole Ceretto, Fontanafredda, Cantine Borgogno, Azienda Agricola Conterno e Fantino, ecc…
Internship: 3 months internship in January and March
The University of Gastronomic Sciences organizes a one-year Master program in Italian Wine Culture. In order to apply to the Master in Italian Wine Culture, candidates must:
complete a motivational test
upload the documents for the application dossier
All the aforementioned application steps are free and non-binding.
The university fee for the Master in Italian Wine Culture is €16,500
The fee includes:
all academic activities, including conferences, tastings, and seminars
study material (in digital format)
all study trip expenses as programmed, including travel, food and lodging
participation in all UNISG and Slow Food events as included in the Master program
civil insurance coverage (during academic activities)
health coverage for non European students
wifi internet access on campus
all Registar Office certificates
4000 credits on your lunch cards to be used at UNISG Academic Tables
Note: Fees do not include the accomodation service in Pollenzo and the cost of obtaining an Italian permesso di soggiorno (residency permit, around €180). Non-EU citizens must apply for a permesso di soggiorno at the post office, or at the Al Elka Foreigners’ Service, within 8 working days after arriving in Italy.