What to study

Viticulture & Vinification

What the Court’s Examination Syllabus 2026/2027 lists for Viticulture & Vinification, level by level.

Candidates should have an increasing depth of knowledge of the subject matter as they progress to each level of qualification.

Introductory Certificate

Climatic influences.
Basic principals of viticulture.
Effects of climate, aspect, planting regimes.
Terroir.
Vine types: V. Vinifera / Labrusca. Crossings, Clones, Hybrids.
Grafting principles.
Training styles and effect.
Life cycle of vineyard.
Frost prevention systems.
Vine diseases and pests.
Harvesting — Botrytis. Passerillage.
Alcoholic fermentation. principles & Practice.
Terms: Chaptalisation (where practiced & forbidden).
Pressing practice: Terms used such as Vin de presse Rebèche, Vin de Goutte, Maceration carboniqe, Malolactic fermentation.
Sur lie ageing.
Effects of oak — regimes.
Tartrates.

French terms for viticultural and vinifcation processes. For example: Buttage, Passerillage, Veraison, Mutage, Pigeage, Remontage.

Soil composition of all wine producing regions and its effect on grape production.
Climatic effects of grape production i.e.: Height above sea level, fogs, sun exposure.
Technical knowledge of the effects of various vine diseases and ailments and preventative measures used to combat them. Nematodes, Mealybugs, Crown gall, Bacterial Blight, Fanleaf degeneration virus, Black rot, Esca, Floresence Dorée, (phytoplasma diseases) Pierces disease, Leaf Roll, Eutypia.
Understanding vine spacing, pruning; Trellising.
Technical knowledge of wine making procedures, Terms used, Effects of use. (e.g.: Reverse osmosis, de-alcoholization, fining & filtration methods)
In depth knowledge of wine ailments and effects on wine.
Natural, Organic and biodynamic wine making techniques and terms.
Barrel sizes and ageing requirements in wood / bottle.
Effect of screwcaps on ageing.