Viticulture Course

Lesson 1 • Introduction to Grape Varieties

Surveys major red and white wine grape varieties and their key characteristics. Variety knowledge guides site matching, market positioning, and quality targets.

Lesson 2 • Vine Anatomy and Organ Functions

Examines roots, trunk, canes, leaves, and clusters as functional organs. Understanding structure underpins pruning, training, and canopy management decisions.

Lesson 3 • The Annual Growth Cycle

Details the phenological stages from dormancy through harvest. Recognizing each stage allows timely cultural interventions throughout the growing season.

Lesson 4 • Grapevine Botany and Taxonomy

Covers the botanical classification of Vitis species and their cultivated varieties. Connects plant science to variety selection and rootstock compatibility.

Lesson 1 • Vineyard Site Planning and Layout

Applies environmental analysis to physical vineyard design decisions. Row orientation, block boundaries, and infrastructure placement optimize vine performance.

Lesson 2 • Climate Factors Affecting Vine Growth

Analyzes temperature, rainfall, sunlight, and wind as primary climate drivers. Each factor links to phenological timing, disease pressure, and fruit composition.

Lesson 3 • Soil Science for Viticulture

Covers soil texture, structure, pH, and organic matter as they affect vine performance. Soil knowledge directly informs amendment strategies and rootstock selection.

Lesson 4 • Terroir Concept and Site Evaluation

Integrates soil, climate, and human factors into the terroir framework. Site evaluation methodology translates terroir understanding into actionable planting plans.

Lesson 1 • Land Preparation and Soil Amendment

Details deep ripping, drainage installation, and targeted soil amendments before planting. Proper preparation creates the physical and chemical environment for long-term vine health.

Lesson 2 • Young Vine Training in Early Years

Guides the formative pruning and training of vines in years one through three. Early training decisions establish the permanent framework that supports decades of production.

Lesson 3 • Planting Techniques and Vine Spacing

Covers vine spacing rationale, planting hole preparation, and young vine establishment care. Correct planting density balances yield potential, quality, and mechanization access.

Lesson 4 • Trellis and Support System Design

Examines post materials, wire configurations, and anchor systems for common trellis types. Trellis design determines training system options and long-term canopy management.

Lesson 1 • Cane-Pruned Training Systems

Covers Guyot, Scott Henry, and related cane-pruned systems and their selection criteria. Cane pruning suits varieties with poor basal bud fruitfulness or low-vigor sites.

Lesson 2 • Spur-Pruned Training Systems

Details cordon-based systems such as VSP and bilateral cordon with spur pruning. These systems suit mechanization and consistent bud placement in high-volume vineyards.

Lesson 3 • Pruning Principles and Vine Balance

Establishes the physiological basis for pruning decisions including bud load and vine balance. Correct bud load management links directly to yield consistency and fruit quality.

Lesson 4 • Pruning Timing, Tools, and Safety

Addresses optimal pruning windows, tool selection, sanitation, and ergonomic safety. Proper timing and tool hygiene reduce disease entry and repetitive-strain injuries.

Lesson 1 • Hedging, Topping, and Lateral Control

Covers mechanical and manual trimming of shoot tips and lateral growth during the season. Hedging controls canopy height and width while redirecting energy to fruit development.

Lesson 2 • Shoot Thinning and Desuckering

Covers removal of basal suckers, double shoots, and excess laterals to reduce canopy density. Early-season shoot work sets the foundation for effective canopy management.

Lesson 3 • Shoot Positioning and Tucking

Details methods for directing shoot growth upward and securing shoots within trellis wires. Consistent shoot positioning improves spray penetration and mechanical harvesting accuracy.

Lesson 4 • Leaf Removal and Fruit Zone Exposure

Examines timing, intensity, and side of leaf removal to improve fruit color, flavor, and disease resistance. Fruit zone exposure must be calibrated to climate to avoid sunburn.

Lesson 1 • Vine Nutritional Requirements

Identifies macronutrient and micronutrient roles in vine physiology and common deficiency symptoms. Nutrient knowledge guides targeted fertilization rather than blanket applications.

Lesson 2 • Irrigation System Design and Scheduling

Covers drip, micro-sprinkler, and overhead systems along with scheduling tools and sensors. Efficient irrigation design reduces water use while maintaining vine health and fruit quality.

Lesson 3 • Fertilization Strategies and Products

Examines organic and synthetic fertilizer options, application timing, and placement methods. Strategy selection balances vine response speed, soil health, and environmental impact.

Lesson 4 • Vine Water Relations and Stress

Explains how water deficit and excess affect vine physiology, berry size, and fruit composition. Understanding water stress thresholds enables precise deficit irrigation strategies.

Lesson 1 • Insect and Mite Pest Management

Identifies key insect and mite pests including leafhoppers, mealybugs, and spider mites. Pest monitoring thresholds guide intervention timing to minimize chemical inputs.

Lesson 2 • Fungal Disease Identification and Control

Covers powdery mildew, downy mildew, Botrytis, and trunk diseases with identification and management. Fungal diseases are the primary yield and quality threat in most wine regions.

Lesson 3 • Weed Management in Vineyards

Covers under-vine and inter-row weed control using mechanical, chemical, and cover crop methods. Weed management affects vine competition, soil health, and spray drift risk.

Lesson 4 • Integrated Pest Management Principles

Applies IPM frameworks combining monitoring, biological, cultural, and chemical controls. IPM reduces pesticide resistance risk and supports environmental certification goals.

Lesson 1 • Hand and Mechanical Harvesting

Compares hand picking and mechanical harvesting for quality, cost, and operational suitability. Equipment calibration and crew management determine harvest efficiency and fruit integrity.

Lesson 2 • Fruit Ripeness Assessment Methods

Covers Brix, pH, titratable acidity, and sensory evaluation as ripeness indicators. Combining multiple metrics provides a complete picture of fruit readiness for target wine styles.

Lesson 3 • Harvest Timing Decision Making

Integrates ripeness data, weather forecasts, and winery requirements into harvest timing decisions. Timing errors are irreversible, making this the most consequential seasonal decision.

Lesson 4 • Post-Harvest Vineyard Care

Addresses fertilization, disease management, and vine recovery practices after harvest. Post-harvest care replenishes vine reserves and prepares the vine for the next growing season.