Università Roma Tre

The course is structured in collaboration with FISAR (Italian Federation of Sommeliers, Hoteliers and Restaurateurs) to satisfy the curiosity of those approaching the world of enology for the first time. After an excursus on the Sommelier's "tools", from the iconic tastevin to frangino, decanter and corkscrew, from the correct arrangement of the wines in the cellar to the choice of the glass suitable to enhance the organoleptic characteristics of each bottle, the tasting journey begins, a multi-sensory experience, unique and authentic, which changes with every taste. The course also examines the link between viticulture and territory, analyzes the best forms of farming (pruning patterns and geometry of the row that favor the productive yield of the plant) for each region and illustrates the winemaking techniques, the delicate process that accompanies the grapes from harvest to bottling.

Materiale fornito dai docenti