"Viticoltura di qualità" di M. Fregoni – Ed. L'Informatore Agrario, 1998.
Essential operations in the vineyard management.
Courses required: Botany, Agronomy, General viticulture
Courses recommmended: see above.
Total hours of the course (including the time spent in attending lectures, seminars, private study, examinations, etc... (6 x 8) = 48):
Hours reserved to private study and other indivual formative activities: 100
Contact hours for: Lectures (hours): 28
Contact hours for: Laboratory (hours):
Contact hours for: Laboratory-field/practice (hours): 20
Seminars (hours): 0
Intermediate examinations: 0
Frequency of lectures, practice and lab: although not compulsory, is strongly recommended.
Type of Assessment
Planting of the vineyard (identification of the area, soil levelin and analysis, choice of the plant density, fertilizing).
Propagation of the vine with particular regard to the techniques used by modern viticultural nursery (stock plants, forcing the grafts cuttings, rooting in the field, eradication and sales).
Pruning and forms of training (with practical lessons on cordon pruning).
Harvest (manual and mechanical).
Cultivation techniques of the soil (tillage, grassing, mulching, weeding).
Elements of ampelography.