This program is designed as a shared and participatory experience that offers both a critical examination of the current state of Italian artisanal wine, and a fresh perspective on how to experience, appreciate and communicate it.

Starting from the premise that wine must be understood as an artifact rooted in agriculture, seasons, climate, and the communities and individuals who create it, the course explores its values not as an object to be analytically measured and evaluated, but as a relationship—an encounter to be built between the drinker, the environment, the experience itself, and the wine. From this perspective, we employ contemporary approaches that communicate wine’s value through new language, distinct from analytical-sensory tasting terminology.

The course methodology combines masterclasses, roundtable discussions with artisanal winemakers and leading experts in the Italian artisanal wine landscape, experiential laboratories and convivial moments. This approach directly reflects our vision and fosters active, collaborative and creative learning.

Six producers of exceptional caliber—influential figures in the Italian wine sector—will participate:

  • FORADORI
  • GRAVNER
  • MIGLIAVACCA
  • PACINA
  • EMIDIO PEPE
  • TINESSA

This course is designed for culturally curious participants—not necessarily technical experts—interested in reconsidering their relationship with wine and wine language:

  • Wine producers
  • Communications professionals
  • Sommeliers, wine merchants and educators
  • Food & wine professionals seeking an unconventional approach to wine

 

Download the Program >

 

Open for applications


Location: Pollenzo, UNISG classroom and Banca del Vino tasting room

Course Dates: Friday, May 8 (starting 2:30 PM) through Saturday, May 9 (ending 5:00 PM)

Registration Deadline: April 15, 2026

Language: Italian

Course Fee: €600 + 22% VAT Includes: all lectures, laboratory sessions, tastings, and one lunch at the Albergo dell’Agenzia’s Garden Restaurant (Accommodation not included)

Early Bird Rate: €480 + 22% VAT (Register by March 15, 2026)

Discounts:

  • 20% off for UNISG students, alumni, UNISG Partner Companies and Slow Food members
  • 10% off for you and a friend if you register together

Note: Discounts are not cumulative.

All Summer School participants can benefit from a €500 reduction on program fees for certain UNISG courses and master’s degrees.

For more information: summerschool@unisg.it

 


 

 

Confirmation Process: 

Once you have sent us your online application, you will receive an email asking you to proceed with the payment of the deposit (180€, VAT incl*). The reception of the deposit will complete the application process and confirm your place in the Summer School.

Waiting List: In case the number of applications exceeds the available places (20 participants per School), candidates will be placed on a waiting list. If places become available, those on the waiting list will be notified.

Final Payment: The second installment (the full cost, minus the deposit) can be paid at any time, but must be wired at least 1 month prior to the start of the course. It is also possible to pay the full fee in one single installment for those who wish to.

Failure to make the full fee by the deadline will result in the loss of their place in favor of a candidate on the waiting list.

 

Refunds and Cancellations:

Refunds: In case the course does not reach the minimum number of participants (10 participants per School), the deposit (180€, VAT incl) will be refunded to those who have paid it. Please note that the deposit will not be refunded in any other case.

Cancellations: If you have already made the second installment and wish to cancel your participation, you must communicate this intention by email to summerschool@unisg.it at least 1 month before the start of the course. In this case, 50% of the total amount paid will be refunded. After this date, no refunds will be made for cancellations.

Requests: For further questions or clarifications, please contact summerschool@unisg.it.