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Provide students with fundamental knowledge about grapevine cultivation in order to better understand and act as a future technician and / or producer, given the specific conditions of the surrounding ecosystems, in order to achieve a final product of different quality.


1. Systematic and taxionomy

2. Plant morphology and histology

3. Ampelography

4. Vegetative and reproductive cycle

5. Propagation

6. Ecophysiology. Training and pruning systems.

7. The vineyard installation.

8. Vineyard nutrition and fertlization.

9. Vineyard irrigation.

10. Maturation and harvesting quality

11. Vineyard ecossystem: regions, terroir and zoning.

12. Azorean viticulture. Wine growing zones.

Teaching Methodologies

The curricular unit has 3 ECTS, corresponding to 30 working hours, from which 10 are practical sessions and 20 theoretical – practical.


Tratado de Viticultura - A videira, A Vinha e o “Terroir”. Nuno de Magalhães. 2ª edição (revista e actualizada). Esfera Poética. Lisboa, 2015.

Manuel de Viticulture - Guide Technique du Viticulteur. Alain Reynier. 12ª edição. Collection Cave & Terroir. Lavoisier. Paris, 2016.

Biologie et Ecologie de la Vigne. Pierre Huglin. 2ª edição. Tec & Doc Lavoisier. Paris, 1998.

Manual de Viticultura. Marcel Chauvet e Alain Reynier. Litexa Editora, 1984.

Manual de Sistemas de Condução da Vinha. Rogério de Castro, Amândio Cruz, Manuel Botelho. Bayer CropScience, 2015.



ECTS Credits



  • Teóricas - 15 hours
  • Teórico-Práticas - 15 hours