• University of Padova
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Story of a Wine: The Importance of Being Prosecco

Identify how one of the world’s trendiest sparkling wines is produced and the future challenges that face Prosecco production.

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Story of a Wine: The Importance of Being Prosecco
  • Duration4 weeks
  • Weekly study3 hours
  • 100% onlineTry this course for free
  • Extra BenefitsFrom $59Find out more

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.

Skip to 0 minutes and 16 seconds Prosecco. It’s the best selling Italian wine in the world. In one year alone, over 500 million bottles were sold. That’s a market share of 40% in the wine sector. Some of you might have already tasted Prosecco’s distinct flavor. But are you familiar with the story behind each bottle, the journey Prosecco takes from vine to wine?

Skip to 0 minutes and 47 seconds In this course, we will go to the roots of Prosecco’s journey from the heart of Prosecco in the Conegliano and Valdobbiadene hills to the surrounding valleys in the northeast of Italy. The harmonious interaction between man and the environment is the reason behind the unique flavor of the Glera grapevine variety, which has been cultivated here since the 18th century. The oldest Italian School of Oenology was founded here in 1876. and still operates together with the University of Padova and the Italian Ministry of Agriculture Research Institute to support Prosecco production and sustainability. Today, the grapes are transformed into sparkling wine, following a technological process called Martinotti Method, by using high-pressure tanks for fermentation.

Skip to 1 minute and 46 seconds Because the history of these hills is as rich as their produce, in 2019, this unique cultural landscape was recognized as a UNESCO World Heritage site.

Skip to 2 minutes and 5 seconds This course will guide you through the intricacies of Prosecco’s increase in popularity. Take the chance to master the taste of Prosecco Terroir.

What topics will you cover?

By the conclusion of the course, learners will know:

  • How the territory, the environment, the research in viticulture and oenology and a mix of people skills have contributed to the development of a trendy wine
  • The important features of Prosecco wines and how to recognize different Prosecco products.
  • The future challenges to face for the sustainability of Prosecco wine production and commercialization.

When would you like to start?

Start straight away and learn at your own pace. If the course hasn’t started yet you’ll see the future date listed below.

  • Available now

What will you achieve?

By the end of the course, you‘ll be able to...

  • Report the history of Prosecco
  • Explain the characteristics of the terroir and their effect on the Prosecco quality
  • Identify the key differences between Prosecco and other sparkling wines, as well as between Prosecco DOC and DOCG
  • Evaluate the whole compartment of the Prosecco production and the efforts made to improve wine quality but also environmental impact of viticulture

Who is the course for?

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.

Who will you learn with?

Assistant Professor at University of Padova, I teach Viticulture at the degree of Viticulture and Enology in Conegliano. My research focuses on grapevine stress physiology and sustainable viticulture.

I have a background in crop genetics and since 2000 I have been teaching at Padua University. I'm professor of Genetics at the course of Viticulture and Enology in Conegliano.

I'm Professor of Food Chemistry at Padova University, in particular my research is focused on wine Chemistry. I teach Enology in the Course of Viticulture and Enology in Conegliano

Who developed the course?

University of Padova

The University of Padova is one of Europe’s oldest and most prestigious seats of learning; it aims to provide its students with both professional training and a solid cultural background.

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