Franco - apologies if my response seems discourteous, it is not meant to be so. But I think that you might start by taking some winemaking clbuttes - US Davis offers a complete progoram, even a certificate for distance learners. And I really like the suggestion of "work in a winery". Nothing teaches like experience. If Margalit's book seems technical to you, then you probably need to take those clbuttes. While the book does indeed contain a lot of chemistry- it is all relevant and important. If you intend to have a commercial winery, you'll need to understand that chemistry - and a lot more.
There is a huge leap between small scale home winemaking and commercial winemaking. Like many here, I lived and worked in a winery many years ago. I now have a small homewinemaking operation here at home (northern California); 200 vine vineyard and a self-contained winery. In any given year, between my own grapes and sometimes purchased grapes, I crush somewhat over 1-2 ton. But compared to even a small commercail winery, that is tiny. There are a lot of logistical issues to contend with in managing a commercial winery, all of which have a bearing on the quality (and sale-ability) of the wine produced.
I really recommend you take the Davis courses, or similar, to get you started. I've taken some of their vineyard management clbuttes - and they are outstanding.
