Get hands-on training and instruction during this seven part series on wine making and winery facility management. The courses cover all aspects of wine making and winery facility planning and management, from grapes on the vine through crushing, fermentation, clarifying, bottling and marketing your wine to the consumer. Students will make wine using grapes straight out of the vineyard from the previous harvest. Each course offers four evenings per month with a mix of classroom instruction and in-the-winery practical experience. Much time is spent working in the winery under close instructor guidance. Each course will offer four evenings per month with a mix of classroom instruction and in-the-winery practical experience. Much of the student's time will be spent working in the winery under close instructor guidance. Ideally, students will take all classes from start to finish following the natural sequence of making wine from fermentation to bottling. Save on tuition by signing up for the series versus taking the classes individually. Classes included in the series: Wine Making 101, Fermentation Management I, Fermentation Management II, Post Fermentation Management I, Post Fermentation II, Winery Marketing and Wine Analysis, Winery Facility, Planning and Regulation. Textbook required.