Artisanal Wine: Responsibility, Communication, and Future
A course for those who want to rethink their relationship with wine and its languages, through critical reflection, encounters with outstanding winemakers, and shared experiences.
LANGUAGE
Italian
DURATION
2 days
DATE
8-9 May
LOCATION
Pollenzo
REGISTRATION DEADLINE
15 April
COST
€600 + 22% VAT
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
6 outstanding wine estates
Masterclasses with leading experts from the Italian wine landscape
Panel discussions with artisanal winemakers
Guided tastings at the Banca del Vino
WHY UNISG?
- A unique educational experience that combines scientific rigor, hands-on experimentation, and immersion in the territory
- Faculty and experts who bring current perspectives and specialized expertise on the food system
- An exclusive setting in Pollenzo, where the educational experience intertwines with the gastronomic culture of the Langhe
- Access to the laboratories, facilities, and international community of the university
Program
UNDERSTANDING ARTISANAL WINE: Languages, Experience, and Relationship
Sessions led by Nicola Perullo (Full Professor of Aesthetics, Rector of UNISG) and Matteo Gallello (expert and educator)
Introduction to Artisanal Wine Artisanal wine today: the current landscape and how it is talked about
The Languages of Wine: Problems, Limits, and Possibilities The limits of technical description and standardized models. From describing to experiencing: language as mediation and relationship
The Contribution of Epistenology Wine as a relational experience. Conceptual frameworks for rethinking wine communication and its valorization
ENCOUNTERING WINE: Panel Discussion with 6 Outstanding Artisanal Winemakers and Tasting of Their Wines
Participants: Azienda Agricola Foradori, Azienda Vinicola Gravner, Tenuta Migliavacca, Azienda Agricola Pacina, Azienda Vinicola Emidio Pepe, Azienda Agricola Tinessa
Open conversation. Wine explored through the practices, choices, contexts, and relationships of the 6 producers. Guided tasting.
CONVIVIAL LUNCH WITH THE WINEMAKERS AT RESTAURANT GARDEN
GIVING SHAPE TO WINE: Experiential Workshop
Participants will select and taste one of the wines presented in the morning session and will be invited to express their experience through different media: words, images, metaphors, narrative, or other expressive forms. The goal is to explore how a shared language can emerge from direct encounter with the wine, its contexts, and its relationships, rather than from predefined schemes or categories.
End of course
Costs and Discounts
€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: €480 + 22% VAT for those who complete their registration by March 15, 2026.
Available discounts: 20% for UNISG students and alumni, Partner Companies and Slow Food members. 10% for double registration. Discounts cannot be combined.
Summer School participants are entitled to a €500 reduction on the tuition fee of selected university courses and master's programmes.
Note: Discounts are not cumulative.
How to Enroll
Once you have submitted your online application, you will receive an email asking you to proceed with the payment of the deposit (€180, VAT included). Receipt of the deposit will complete the application process and confirm your place at the Summer School.
Waiting list: If the number of applications exceeds the available places (20 participants per School), candidates will be added to a waiting list. Should a place become available, those on the waiting list will be notified.
Final payment: The second instalment (the full cost minus the deposit) can be paid at any time, but must be settled at least 1 month before the start of the course. Those who prefer may also pay the full amount in a single payment.
Failure to pay the full fee by the deadline will result in the loss of the place, which will be offered to the next candidate on the waiting list.
Refunds: Should the course not reach the minimum number of participants (10 participants per School), the deposit (€180, VAT included) will be returned to those who have paid it. Please note that the deposit will not be refunded under any other circumstances.
Cancellations: If you have already paid the second instalment and wish to cancel your participation, you must notify us by email at 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 issued for cancellations.