Training Courses

Past Courses

1st training course

February 17 & 18, 2023

2nd training course

March 17 & 18, 2023

primo corso di formazione

February 17 & 18, 2023

1st training course

Feb. 17 | 9 a.m. to 1:15 p.m. and 2:30 p.m. to 7 p.m.

Biodynamic viticulture and natural winemaking

Speakers Dr. Stefano Pescarmona and Dr. Michele Lorenzetti

Feb. 18 | 9 a.m. to 1:15 p.m.

Homeodynamic Agriculture and Agroecology

Speakers Dr. Gaetano Tassane and Dr. Alberto Destro

Feb. 18 |14.30 – 7 p.m.

Spontaneous fermentations, microflora from vineyard to cellar, yeast ecology

Speaker Dr. Giacomo Buscioni

Specific program day-per-day:

February 17

Introduction to biodynamics: history, principles, techniques and scientific evidence (Dok study of Fibl and personal research with the Unito)

The circularity of biodynamic 500 and 501 preparations.

Biodynamic annuality in vineyard management, other studies and scientific evidence

Principles of ecogastronomy

Natural winemaking

Roundtable discussion with exchange of experiences

February 18

Well-being in agriculture ecosystem conditions

Solutions and product to regenerate soil and plants

Ecosystems in agricultural organization

Agricultural production systems and the natural world

The management of spontaneous fermentations

Microflora from the vineyard to the winery

Alcoholic fermentation and yeast ecology

Fermentations, the issues

How fermentation problems complicate wine storage

Our speakers

Dr. Stefano Pescarmona, agronomist and agroecologist, biodynamic winemaker at “Podere Magia.” A consultant and trainer in biodynamics, he teaches sustainable agriculture and biodynamic viticulture at the University of Gastronomic Sciences in Pollenzo (Cn).

Dr. Michele Lorenzetti, biologist and oenologist, winemaker at “Terre di Giotto.” Consultant and trainer in biodynamics, co-founder with Carlo Noro of the association Professione Biodinamica.

Dr. Giacomo Buscioni, technical and scientific manager of fermented beverages sector. FoodMicroTeam s.r.l Academic Spin-Off of the University of Florence, Department of Agricultural, Food Environmental and Forestry Sciences and Technologies (DAGRI). FoodMicroTeam

Dr. Gaetano Tassone and Dr. Alberto Destro, consultant and CEO of Widdar S.r.l. a startup established to produce and market innovative products for professional agriculture.

secondo corso di formazione

March 17 & 18, 2023

2nd training course

What are we going to train and provide training on for all fellow Winemakers who would like to participate?

March 17 | 9.30 a.m. – 1 p.m. and 2.30 p.m. – 7 p.m.

Organic and Regenerative Agriculture with a focus on viticulture

Speaker Dr. Matteo Mancini

March 18 | 9.30 a.m. – 1 p.m. and 2.30 p.m. – 7 p.m.

Yeasts in the history of Italian wine, case studies, yeast dynamics and ecology

Speaker Prof. Giancarlo Moschetti

Specific program day-per-day:

March 17
Introduction to Organic and Regenerative Agriculture in Viticulture – Organic and Regenerative Agriculture: context and tools – Viticulture and climate chaos: rethinking some production paradigms

Role and strategies for increasing organic matter
Appropriate turfgrass management and mechanization
Management of waste biomass

Studying the landscape to increase water resource infiltration: field activities
Possible alternatives to retouching

Is maximum radiation still the priority?
Hints of agroforestry in viticulture

Maximizing local resources: on-farm preparation of a biostimulant

March 18
Yeasts in the history of Italian wine
– Generalities, taxonomy, and genetics of wine yeasts- Ecology of yeasts in the vineyard and winery
– Population dynamics during a spontaneous fermentation
– Saccharomyces and non-Saccharomyces
– Case studies of spontaneous fermentations
– The pied de cuve and the fortified pied de cuve
– Alterations in wine due to yeasts and bacteria

Our speakers

Dr. Matteo Mancini, agronomist, worked for four years in Mexico, Mozambique, Brazil and Angola in agricultural and forestry projects. In 2011 he graduated from Mexico in Organic Agriculture, Keyline Drawing and Chromatography. Since 2009, he has been technical coordinator of the Milan-based NGO Deafal (of which he is also a Board member) for which he provides training and technical assistance in Organic and Regenerative Agriculture.

Prof. Giancarlo Moschetti, Professor of Oenological Microbiology, SAAF Department, of the University of Palermo. Formerly a lecturer in the undergraduate course in Biotechnology, plant agriculture major, and in the Graduate School of Plant Biotechnology, both at the Federico II University of Naples. Responsible for various Research Projects in the field of microbiology, sustainable agronomy and the use of land yeasts for wine enhancement.

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