Skip to main content Skip to main navigation Skip to footer content

The Jordan College of Agricultural Sciences and Technology

Viticulture and Enology - units and facilities


V.E. Petrucci Library

Petrucci Library Books

The V.E. Petrucci Library is a one-of-a-kind facility housing books, research journals, trade periodicals, popular magazines and historical documents related to the grape, raisin and wine industries. Embedded within Fresno State’s Department of Viticulture and Enology, the library serves the industry, department faculty and staff, and the public through access to research and information promoting these disciplines. The library collects materials published regionally, nationally, and globally, as well as research released by the Department of Viticulture and Enology, and by public and private research institutions and associations. Named for Vincent E. Petrucci, founder of the Viticulture and Enology programs at Fresno State and a legend in the field, the library supports and continues this legacy of excellence in academics and research in California's Central Valley. The library is supported by the Viticulture and Enology Alumni Association.


Campus Vineyard

Dr. Luca Brillante and students in the Fresno State VineyardThe 120-acre campus vineyard gives Fresno State students in the Department of Viticulture and Enology a host of hands-on, educational resources for their classes, laboratories and research, as well as providing amazing table grape, raisin and wine products for the Gibson Farm Market.

The Central Valley is known as the nation's leading producer of table and raisin grapes, and nine table grape varieties are raised on campus. Many of these table grape varieties, along with Selma Pete grapes, are also made into raisins for the farm market that are packed and sold by Fresno State students.

The other half of the vineyard features wine grapes that also do well in Mediterranean climates and include Albariño, Barbera, Cabernet Sauvignon, French Colombard, Muscat Canelli, Petite Sirah, Primitivo, Ruby Cabernet, Syrah and Touriga Nacional varieties.

Students can learn first-hand about all stages of vine planting to production in a rotational block. Several varieties are planted each year on a four-year cycle to demonstrate development at different stages, then replanted. 

An additional two-acre variety block showcases over 100 varieties of table, raisin and wine grapes and rootstocks for educational purposes.

The vineyard also incorporates many of the most popular trellis systems found throughout the Central Valley. Different vine training methods are also utilized to teach an assortment of pruning and production systems and techniques.

The entire vineyard utilizes drip irrigation technology to encourage precision agricultural methods and more environmentally sustainable principles. Smart farm technology using drones and aerial imagery that can help measure vine health are also tested in the vineyard by faculty and students.

As mechanized production evolutions, the vineyard has incorporated automated harvest techniques in its Cabernet Sauvignon, French Colombard and Selma Pete blocks.

The vineyard staff is appreciative of the array of innovative equipment, practices and varieties made possibly by industry support.


Campus Winery

Monica Gutierrez checks tanks at FS wineryAt the Fresno State Winery we strive to engage our students in all aspects of the winemaking profession at the nation's first and largest commercial winery on a college campus.

This process begins with vineyard consultations and wine-grape research that ensures the winery receives the best possible fruit and ends with the students using state-of-the-art winemaking procedures, under the direction of our winemaker to make superior wine.

The experience doesn’t end there; after the wine is bottled our student-winemakers then help in the marketing and selling of these products. Under the  supervision of our marketing manager, students participate in community outreach events and brand management. This gives them the necessary training to be successful promoters and marketers of their own wines in the future and also benefits many charity and community related events.

Students produce up to 10,000 cases of 20 or more varietals each year of red, white and rose' wines. Grapes are sourced from the 120-acre campus vineyard, the San Joaquin Valley and other nationally-respected areas throughout California.

Wines are available year round at our Gibson Farm Market on campus or through our Fresno State Wine Club (that offers shipments three times annually, special events, exclusive wines, and discounts).



Esteban Garcia working with a beaker in VERC lab.Graduate and undergraduate students work with faculty and staff on a variety of industry-related research projects in both our viticulture and enology department and the Olam Sensory Reserach Laboratory in the neraby Jordan Agricultural Research Center.  Modern equipment provides students with an array of hands-on experience to learn the latest scientific methods that they can apply to their careers. Select upperclassmen are also part of the Jordan College Honors Research Cohort and conduct specific specialized research under the guidance of faculty mentors their junior and senior years.


Campus Links