This course introduces the principles and practices of grapevine pruning to support high-quality wine production. Students will learn to identify training systems and apply proper pruning techniques based on vine growth, trellis structure, and vineyard goals. Students are required to complete a minimum of 30 hours of hands-on pruning work. This may be completed in the college’s teaching vineyard or at another approved commercial vineyard site with prior instructor consent. Fieldwork is supported by in-class demonstrations, coaching, and feedback. Prerequisites: VITI 110 (may be taken concurrently) Additional Course Fee: $65.00
Prerequisites: VITI 110