It is a wonderful place to study in contact with nature.

Lecturers are very friendly but at the same time the want the best from us

- Location: fresh air, countryside tranquility which helps with the studies, especially for those who love nature and being outside the city. - Campus: very cozy and fast moving, different ages. Since it is several different HE departments, one can broaden horizons in different areas of agriculture, not only viticulture. - Teaching staff are always around, its easy to have many questions resolved on the spot; the feadback is taken seriously and the department works to make changes to facilitate and support the students. - Trips abroad help with networking, hands on the industry and development of the industry awareness. - Little contact hours is great (especially for those who are working and this is a second uni degree), but it has an impact on the practicals - personally I would love to have more then just one fermentation a year (as vintage wise) - Would be nice to have more students - the department lacks in numbers.

In-class lectures - a combination of practical and theory. Depending on the level: there are modules that are 100% practical: work in the vineyard, and winery. Several subjects are theoretical supported later by a practicals. Usually it is 2-3 days a week - which facilitates opportunities to work in the industry and study at the same time.