Terroir and vineyard management

Day 1
– The concept of terroir in viticulture.
Role of human factors
– The effects of climate in terroir expression.
Agroclimatic indices. Temperature and phenology. Climatic variability in the Bordeaux area
– Tasting session : sensory attributes in relation to climate and vintage

Day 2
– Water relations and terroir expression.
Tools for vine water status assessment
– Optimization of terroir expression through the choice of plant material (variety and root-stock)
– Tasting session : sensory attributes in relation to soil type (example of Médoc)

• Day 3
– Optimizing terroir expression through vineyard management practices
– The role of nitrogen in terroir expression.
Tools to assess vine nitrogen uptake
– Tasting session: sensory attributes in relation to soil type (example of Saint-Emilion)

Day 4
– Major soil types in Bordeaux
– Field trip: study of soil pits, optimization of terroir expression through the implementation of appropriate management practices and the choice of plant material

Day 5
– Grape ripening dynamics in relation with terroir expression
– New technologies in terroir studies
– Visit of a Grand Cru Classé
– Theme: optimisation of terroir expression through enological practices. Marketing of the terroir concept.