Barcelona City Council | Capital humà

The winery is the space dedicated to winemaking and storage until sale. The grapes arrive at the winery as a result of the harvesting process (harvest) and the mechanical treatment is carried out, generally by means of a pressing system. This is where the must or grape pulp is obtained, which will be fermented in the wineries or fermentation vats. The aging process is then applied, which allows different finishes and maturation characteristics of this must or grape pulp, and finally it is bottled and stored until its commercialization.

Wine producers take care of the winery and ensure that the processes that take place are carried out in the best conditions. These professionals usually carry out their tasks in small or very small wineries and usually take care of the entire process of wine production, which may include deciding what type of grape is planted and/or dealing with grape suppliers, and the commercialization of the finished product, that is, the bottle of wine.

However, the specific functions of this occupation will be determined by the size or dimension of the winery. In small wineries, they take care of all tasks, from grape reception to its commercialization, while in large wineries there is inevitably a specialization that will lead these professionals to focus on supervisory and directing functions of the staff who carry out the different tasks of wine production by ensuring the proper development of the entire process.

Besides that, it is increasingly common to find wineries that also function as a point of sale or that offer the option of guided tours and wine tasting. In small wineries, it is usual for these tasks related to wine tourism also to be carried out or supervised by wine producers.

• Take care of the manufacturing process and ensure that it is carried out in the best conditions.
• Supervise the reception of the grapes, in accordance with what is established with the supplying company, control the quality, maturity, size and type of grape for the wine production process.
• Carry out the mechanical process in order to extract the must.
• Ensure the correct distribution of the must to the fermentation vats depending on the type of product they want to obtain at the end of the process.
• Ensure the correct environmental conditions (temperature, humidity, light) of the equipment where the fermentation and aging of the product take place and apply the correct deadlines for each type of wine to be made.
• Carry out the appropriate actions for the wine containers described by the winemaker (oxygenation of the barrel, change of container, etc.) in order to ensure that the wine acquires the virtues and characteristics that make it unique and a quality wine.
• Bottle the wine so that it continues its refinement process.
• Control the marketing process of the different products that are produced in the winery, either direct sale to the public or sending orders to distribution companies.
• In the case of small wineries, assume the sales and marketing functions associated with economic and territorial promotion phenomena such as wine tourism, school visits to the winery, organization of tasting workshops, among others.
• Ensure compliance with analytically established regulatory tests in order to ensure the quality and food safety of the product and comply with the associated administrative control processes.
• Attend audits of official regulatory bodies.

Regulated training and graduates

• Certificat de Professionalitat de la Família Indústries alimentàries: Elaboració de vins i licors (Nivell 2)
• Certificat de Professionalitat de la Família Indústries alimentàries: Enotècnia (Nivell 3)
• Certificat de Professionalitat de la Família Indústries alimentàries: Indústries derivades del raïm i del vi (Nivell 3)
• Professional Training Course (s) in the field of Food Industries - Intermediate Level: Production of food products
• Professional Training Course(s) in the field of Agricultural Activities - Intermediate Level: Agroecological production
• Professional Training Course(s) in teh field of Food Industries - Advanced Level: Grape and wine growing
• Grau: Ciències i tecnologies dels aliments
• Grau: Enginyeria agrària i alimentària
• Grau: Enginyeria agrícola
• Grau: Enginyeria agroalimentària
• Grau: Enginyeria de Ciències Agronòmiques
• Grau: Enginyeria alimentària
• Grau: Enologia

Complementary training

People management: Level 1

Orientation within reach: Level 2

Strategic orientation: Level 2

Planning and organisation: Level 3

Concern for order and quality: Level 3

Management

The organisation, administration and control of a company or entity are the main interests of people related to the management field. Activities included in this field of interest vary from effective resource management, feasibility analyses and solving business problems to the development of skills and fostering of motivation in relation to human resources. Knowledge regarding specific techniques of strategic administration and business management are required to carry out these activities.

Logistics

The planning, organisation, control and carrying out of logistics and administrative tasks are the focus of people who work in the field of logistics. Activities in the field of logistics include the organisation and planning of supply, storage, production and distribution systems, taking inventories, controlling stock and estimating production, as well as the organisation and/or carrying out of the administrative tasks necessary for the implementation of these activities. Knowledge of organisation, control and management techniques is essential for carrying out these activities.

Brewer

Food legislation expert

Expert researcher in new foods

Seed salesperson

Fair Trade advisor

• Work hours

  Usually full time, 40 hours per week. Depending on the production needs and work tips, it requires some flexibility and adaptability by the professional.
  

• Salary

  Taking as a reference a wine producer who works in a medium-sized winery with workers, but not a large company, the average salary is around 36,000 euros gross per year.
  
  

• Human resources and equipment

  Starting a winery from scratch is expensive because it requires buying or renting a premises to be used as a winery, warehouse spaces and sales, obtaining official permits (Public Administration, Designations of Origin) to carry out the activity, acquiring machinery and the wineries necessary to transform the grape into wine, the bottling system, as well as the infrastructure for marketing, the hardware and software for the management system, among others.