The course is based on one didactic modulus addressed to the knowledge of the oenological procedures known as 'special vinifications'. Within that contest, the themes associated to the wine grape quality derived from the overripening and enrichment processes and the knowledge of related vinification techniques will be proposed. The production of wines coming from grape dehydration and withering processes (sweet or dry and reinforced), together with botrytized, fortified, and sparkling wines will be described. During the course and at the end of it, the student will acquire: 1) knowledge and understanding; 2) applying knowledge and understanding; 3) making judgements; 4) communication skills; 5) communication skills