Study programs abroad - ICEV Le Bonille

Accredited programs

Semester, full academic year, and summer academic programs allow students to gain an in-depth understanding in the field of viticulture and enology. The program is open to both U.S. and international students.

Students can customize their courses based on their academic needs and personal interests. Many courses and extracurricular activities are seasonal, and choosing this option allows students to make the most of their educational experience abroad.

All courses are taught in English, except for the Italian language course.

Summer Program 2026

June 1 – June 26

Duration: 4 weeks
Number of courses: 2
Class schedule: 15 hours per week
Number of hours and credits per course: 3 hours per week × 4 weeks = 12 hours = 2 credits per course, for a total of 4 credits.
Tuition fee: € 2.000
Accomodation fee (if required) : € 1650 + VAT 10% + Tourist tax

Fall semester 2026

August 31 – December 18

Duration: 15 weeks
Number of courses: 5
Class schedule: 15 hours per week (total 225 hours)
Number of hours and credits per course: 3 hours per week × 15 weeks = 45 hours = 3 credits per course, for a total of 15 credits per semester (1 credit = 15 hours).
Tuition fee per semester: € 6.000
Accomodation fee (if required): € 2750 + VAT 10% + Tourist tax

Spring semester 2027

January 25 – May 14

Duration: 15 weeks
Number of courses: 5
Class schedule: 15 hours per week (total 225 hours)
Number of hours and credits per course: 3 hours per week × 15 weeks = 45 hours = 3 credits per course, for a total of 15 credits per semester (1 credit = 15 hours).
Tuition fee per semester: € 6.000
Accomodation fee (if required): € 2750 + VAT 10% + Tourist tax

Programs of study

Contact hours: 45
Credits: 3

The geography of wine

This complex topic will be examined through its economic, social, political, and ideological impacts in various parts of the world throughout history and up to the present day. Particular emphasis will be placed on the role of the agent in defining and developing regional traditions in wine production and consumption. An introduction to the geographical origins, diffusions, distributions, and patterns of global viticulture and wine production will also be covered.

Introduction to viticulture

This course aims to introduce students to where and how grapes are grown. Emphasis will be placed on understanding the various grapevine varieties, their general biology and physiology, and the environmental factors necessary for grape cultivation, including climate, geology, soil, and landscapes. Additionally, the course will cover the basic aspects of vine development and training, trellising systems, and vineyard management.

Introduction to winemaking

This course is designed to introduce students to the science of winemaking, including the history and geographical distribution of wine production, types of grape varieties and wine styles, and the influence of climate and soil. The student will gain knowledge of the fundamentals of wine fermentation, methods of handling, storage, and bottling, as well as the general legal framework for wine production.

Introduction to wine sensory evaluation

This course is designed to introduce students to the sensory evaluation of wine, including the different types and styles of wine; sensory distinctions; sensory testing techniques; identification of wine characteristics and food-wine pairings. A sensory evaluation of representative wines will be conducted.

Introduction to the wine business

This course is designed to help students develop an understanding of the reality of winemaking as a business and to comprehend the steps necessary to move from the vineyard to the consumer’s glass. The student will gain a general background on the principles and business strategies of wine applicable to grape cultivation, as well as wine production, distribution, and marketing. Other topics include organization, human resources, family business, financial management, government regulation, and social responsibility.

Exploring a career in the wine industry

A structured experiential process to explore careers in the wine industry. Development of strategies and skills for goal setting, self-marketing, information gathering, and job and internship search. On-site visits, informational interviews, and guest speakers offering meaningful interaction with employers in the wine industry.

Wine and sustainability

Selected topics in the wine industry focusing on current scientific areas of interest within the sector. The topics may include various aspects of environmental issues, viticulture, or enology.

Culture and history of wine

The selected topics focus on the social, cultural, and historical aspects of wine. The topics may include wine as a cultural phenomenon in the past and present, food and wine traditions, wine in art and literature, the social sustainability of the wine industry (e.g., the cultivation of consumers and workers in the sector), inequality, power, and workers’ rights, wine sales and hospitality, and wine communication.

Italian language

The course offers Italian language instruction from beginner to intermediate level. The aim of the course is to primarily develop oral communication skills while also enhancing grammatical and lexical competencies related to both everyday life and the specific wine sector.