Experience Italian culture while learning about the economic and historical significance of wine and the science of its production. Students share dorm rooms in a renovated 15th century monastery and dinners in a local family-run restaurant. The course is co-taught by professors from Horticulture, Plant Pathology and Food Science & Technology. Participants study the health implications of wine consumption, characteristics of different grape varieties, cultivation techniques, grapevine diseases, pest management, wine types, steps in the winemaking process, microbiological and chemical processes associated with vinification, and the sensory implications of winemaking decisions. Enrollment is limited to 30.