Terroir and Vineyard Management

Instructors

VAN LEEUWEN Cornelis (Kees)

Professor of viticulture

ROBY Jean-Philippe

Senior lecturer in Viticulture

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GAMBETTA Gregory

Professor of Viticulture

MASNEUF-POMAREDE Isabelle

Professor of Viticulture and Enology

BARBE Jean-Christophe

Professor of Enology

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David Pernet

SOVIVINS
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Benjamin Bois

University of Burgundy

Address

Bordeaux Sciences Agro

Description

  • 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

Jean-Philippe ROBY, Professor in Viticulture jean-philippe.roby@agrobordeaux.fr

Registration Continuing Education Department formco@agro-bordeaux.fr
Tel : +33 (0)5 57 35 86 28

Registration form