Instructors
VAN LEEUWEN Cornelis (Kees)
Professor of viticulture
GAMBETTA Gregory
Professor of Viticulture
MASNEUF-POMAREDE Isabelle
Professor of Viticulture and Enology
BARBE Jean-Christophe
Professor of Enology
ROBY Jean-Philippe
Senior lecturer in Viticulture
David Pernet
SOVIVINS
Benjamin Bois
University of Burgundy
VAN LEEUWEN Cornelis (Kees)
Professor of viticulture
GAMBETTA Gregory
Professor of Viticulture
MASNEUF-POMAREDE Isabelle
Professor of Viticulture and Enology
BARBE Jean-Christophe
Professor of Enology
ROBY Jean-Philippe
Senior lecturer in Viticulture
David Pernet
SOVIVINSBenjamin Bois
University of BurgundyAddress
Bordeaux Sciences Agro
Description
Monday March 11th – Friday March 15th, 2024
- The concept of terroir in viticulture: definition and main factors involved
- Viticultural soils
- Viticultural climates
- Vine water status
- The role of nitrogen in terroir expression
- Choice of plant material
- Management practices to enhance terroir expression
- Scale issues
- The effect of soil and climate on terroir expression through different tasting sessions
- Soil pit studies
- Optimization of terroir expression via oenological practices
The terroir in viticulture is not a mystical concept; it can be explained within the framework of agronomic interactions between the vine and its environment. A training course designed for international professionals dealing with the concept of terroir and the way of managing the vineyard in order to optimize terroir expression.
WHO IS IT FOR ?
Students, wine estate managers, consultants in enology and vineyard management, international wine consultants, wine company directors, enology lab directors, researchers, etc.
This course is complementary to the “Burgundy Winemaking specificities” and the “Terroir and Vineyard Management” training courses in Burgundy.
CONTACT
Kees VAN LEEUWEN, Professor in Viticulture vanleeuwen@agro-bordeaux.fr
Registration Continuing Education Department formco@agro-bordeaux.fr
Tel : +33 (0)5 57 35 86 28
Monday March 11th – Friday March 15th, 2024
- The concept of terroir in viticulture: definition and main factors involved
- Viticultural soils
- Viticultural climates
- Vine water status
- The role of nitrogen in terroir expression
- Choice of plant material
- Management practices to enhance terroir expression
- Scale issues
- The effect of soil and climate on terroir expression through different tasting sessions
- Soil pit studies
- Optimization of terroir expression via oenological practices
The terroir in viticulture is not a mystical concept; it can be explained within the framework of agronomic interactions between the vine and its environment. A training course designed for international professionals dealing with the concept of terroir and the way of managing the vineyard in order to optimize terroir expression.
WHO IS IT FOR ?
Students, wine estate managers, consultants in enology and vineyard management, international wine consultants, wine company directors, enology lab directors, researchers, etc.
This course is complementary to the “Burgundy Winemaking specificities” and the “Terroir and Vineyard Management” training courses in Burgundy.
CONTACT
Kees VAN LEEUWEN, Professor in Viticulture vanleeuwen@agro-bordeaux.fr
Registration Continuing Education Department formco@agro-bordeaux.fr
Tel : +33 (0)5 57 35 86 28