Vineyards are the new Campus Terra classrooms

There is a little over a month left for that much-anticipated tradition in which we eat a grape for each bell chime to welcome the new year. At Campus Terra, we are aware that, apart from their ability to bring good luck, grapes also love being the focus of the attention of the students at the USC School of Engineering who want to specialise in viticulture.

The students of the Degree in Agricultural and Agri-Food Engineering and the Master’s Degree in Agricultural Engineering had a closer look at the world of vineyard management, winemaking and at the commercialisation of grapes.

The outing started with a stop at several vineyards, private producers and important wineries, like Viña Costeira, based in Ribadavia, whose facilities receive a delegation of students from the Lugo Campus, accompanied by professor Julián García Berrios.

Thanks to these practical, hands-on activities, students have the opportunity to discover the behind the scenes of winemaking, and learn about the vineyards management and planning techniques, as well as the technology used. Equally, it is a privilege to be able to delve deeper into the many circumstances that affect the grape from the the moment it is planted to the subsequent production and marketing of wine.

There is no doubt that this sector has a significant economic weight, while it also offers many job opportunities for agronomic engineers. This is why these types of activities are so essential to the formal training of future professionals in this particular field.

In fact, the Commission for Linguistic Normalisation of the USC School of Engineering has just organised a wine tourism visit to the Chantada area. Throughout the day, the 40 participants —which is twice the original number of seats offered— explored different wineries located on the banks of the Miño River, such as Scintilla, Amedo and Sabatelius.

As you can see, at Campus Terra we know that walking on land used for viticulture not only brings good luck and treats for our taste buds — it is also a powerful driving force for the primary sector.