Thématique: Vine & wine

What better place than Bordeaux, the world’s wine capital, to learn all about vines and wine? Our graduate school specializes in vine science, enology and wine business management. Learn from the best, from vine cultivation to estate management, or become an international enologist or sommelier!

Sustainable soil management for fine wines | e-learning

Short courses for professionals

In a context where sustainable vineyard management depends on a deep understanding of soils, it becomes necessary to master how soil properties influence vine growth and wine quality. This module will help you connect theory to practice, exploring concepts such as soil formation, texture, and structure, and how these soil properties influence water and nutrient availability in real vineyard situations. Through clear explanations and interactive content, you’ll gain the tools to make informed viticultural decisions.

  • Start day: 02/04/2026
  • End day: 02/07/2026
  • Duration: 32hours
  • Tuition fee: 985

Presentation brochure

Registration Form

Sustainable soil management for fine wines | e-learning

Who is it for?

  • Professionals looking to upgrade their technical skills (with a bachelor's), anyone with a background in biology who is interested in learning more about wine

Requirement

  • Foundations in viticulture and/or plant physiology

Content & goal

Goals of the training

  • understand what a soil is, how it forms, and how it evolves
  • identify and characterize the different types of viticultural soils according to their texture, structure, color, and water content
  • connect soil properties with vine physiology and nutrition
  • analyze water and nutrient cycles in vineyards and their impact on vine performance and grape quality
  • explain the role of organic matter and soil biodiversity in sustainable vineyard management
  • apply different methods for soil analysis and interpretation
  • implement field techniques for soil profile evaluation and management decision-making
  • assess the effects of agricultural practices and cover crops on soil fertility and biodiversity

Training content

Teaching schedule

Week 1: Pre-semester online meeting and introduction to the module structure

  • Week 2&3: Independent online coursework of Chapter 1.0, Chapter 1.2 & Chapter 1.2
  • To understand what a soil is, how it forms, and how it evolves.
  • To identify the different types of viticultural soils and explain their importance.
  • To understand why some soils are more suitable for viticulture than others.
  • To distinguish between soil texture and structure.
  • To describe the physical structure of soils and its characteristics.
  • To understand the different approaches to soil analysis and characterization in vineyards, and to conclude that combining several methods is necessary to fully assess viticultural soils.

Week 4: Q&A with Marc Greven

  • Responses to pre-submitted questions (1h30)
  • Live questions (30min)

Week 5 to 7: Independent online coursework of Chapter 2.1, Chapter 2.2, Chapter 2.3 & Chapter 2.4

  • To understand root physiology and their role in plant nutrition
  • To understand grapevine physiology and nutrient requirements.
  • To comprehend the importance of optimizing mineral nutrition.
  • To understand the importance of water for plants and the plant–soil–water relationship.
  • To understand the role of soil organic matter and biodiversity.
  • To analyze the effects of agricultural practices on soil biodiversity.

Week 8: Q&A with Brice Giffard

  • Debrief of the activity in chapter 2.4
  • Q&A session

Week 9 to 12: Independent online coursework of Chapter 3.1, Chapter 3.2, Chapter 3.3, Chapter 3.4 & Chapter 3.5

  • To be able to calculate the amount of organic matter to add in your vineyard.
  • To understand how to perform a water balance.
  • To initiate learners in setting up field measurements.
  • To enable learners to critically assess the choice of measurement locations.
  • To understand the role of cover crops in viticulture.
  • To identify species adapted for sustainable soil management.
  • To analyze the effects of agricultural practices on biodiversity.
  • To validate knowledge on biodiversity impacts.
  • To characterize a soil: temperature, water-holding capacity, and nitrogen availability.
  • To understand the basics of soil analysis.
  • To apply techniques from the module to characterize soils and make informed vineyard management decisions.

Week 13: Q&A with Elisa Marguerit and Gregory Gambetta

  • Responses to pre-submitted questions (1h30)
  • Live questions (30min)

Week 14: Live tasting session

  • To be able to describe different wines (6 wines total)
  • To be able to link different soils to different aromas

Week 15&16: Final assessment

  • To understand and master the interactions between soil, nutrients, and vine physiology to optimize soil management, prevent nutrient deficiencies, and promote sustainable, high-quality viticulture.

Educational methods

e-learning on Moodle and 4 live sessions

Advanced

- Theoretical approach based on late scientific research - Study cases - Lab case

On line forum and 4 live sessions

Contact & registration

Administrative Contact

Educational Contact

Greg Gambetta

BUCHWALTER Yann

BUCHWALTER Yann

Associate Professor of Viticulture

  • yann.buchwalter@agro-bordeaux.fr

Keywords

Vineyard & Winery management, wine production management. Tasting. Management and HRM. Training and pedagogy.

Biography

Skills
Vineyard & Winery management, wine production management. Tasting. Management and HRM. Training and pedagogy. Operational communication in French, English and Spanish.

Experience
2022 to present: Bordeaux sciences agro- Associate professor in viticulture
2019 to 2022: CFPPA, Blanquefort- Trainer in viticulture and enology (BTS VO)
2016 à 2019 : Vignobles Silvio Denz, Saint Emilion – Estate Manager
● 90 ha of vineyards in the Saint Emilion region
● Châteaux Faugères, Péby-Faugères, Cap de Faugères, Rocheyron
● 30 ha of vines in Sauternes: Château Lafaurie Peyraguey
● 3 grands crus classés, 40 employees 2001 to 2016: Edmond de Rothschild Héritage, Listrac – Technical Director
● 145ha of vines: Châteaux Clarke, Malmaison and Peyre Lebade
● AOP: Listrac Médoc, Moulis en Médoc and Haut Médoc
● 900,000 bottles/year
● 45 employees (vineyard-winery-gardens-administration-sales) Training 1998: Diplôme national d’oenologue DNO, Faculté d’Oenologie de Bordeaux 2016: Master 2 in Business Administration, IAE Bordeaux

LAMOUREUX Claire

LAMOUREUX Claire

Associate Professor in Management Sciences

  • claire.lamoureux@agro-bordeaux.fr
  • +33 (0)5 57 35 07 37

Subjects

Her research will focus on the transformation of agricultural production systems in the face of environmental and societal challenges, as well as the impact of technological and organizational changes and their environmental consequences.

Keywords

Management Sciences - Management of wine estates - Wine business management - Diversification strategy - Wine and spirits sector - Socio-environmental accounting

Biography

Claire has joined the Social Sciences and Transition department as a contract lecturer in Management Sciences on April 1, 2025.

An alumna of Bordeaux Sciences Agro, where she obtained her Master’s degree in viticulture, oenology, and management of wine estates in 2008, Claire Lamoureux is completing her doctoral thesis at KEDGE Business School and IAE Bordeaux, with a specialization in wine business management. Her research focuses on diversification strategy, particularly the servitization of the agricultural sector and its impact on producers, with an emphasis on wine tourism and the performance of wineries. She also has significant experience in the wine and spirits sector, thanks to a Specialized master’s in international Trade of Wine and Spirits from the Burgundy School of Business and the National Diploma of Oenology from Bordeaux University.

Claire will teach in the Social Sciences and Transitions department over the three years of the engineering curriculum. Her courses will focus on management sciences applied to support agricultural businesses in the agro-ecological transition, with an emphasis on socio-environmental accounting. She will also assist the team of the Master of Science in Vineyard and Winery Management. On the research front, Claire will be attached to the UMR Bordeaux Sciences Économiques (BSE). Her research will focus on the transformation of agricultural production systems in the face of environmental and societal challenges, as well as the impact of technological and organizational changes and their environmental consequences.

Research unit and labs

UMR Bordeaux Sciences Économiques (BSE)

Discover the very first video of our new serie “3 minutes of Wine Science”

Academics

Discover the very first video of our new serie “3 minutes of Wine Science”

Three minutes to understand in a nutshell the essentials of Wine Science.
The first video, presented by Guilherme Martins-Marques, covers micro-organisms on grapes and vine.

Enjoy!

AgroViti path

Agricultural engineering

AgroViti is a specialized track at Bordeaux Sciences Agro, combining Viticulture & Oenology with Agroecology & Resource Management. Open to students or apprentices, the program offers a professionalization contract during the final year. Taught in French.

AgroViti path

Description

Bordeaux Sciences Agro offers the AGROVITI course, which is linked to the two specialities of ‘Viticulture and Oenology’ and ‘Agroger: Agroecology and Resource Management’. Students who have completed their second year of the agricultural engineering course at Bordeaux Sciences Agro or at a partner engineering school, or who have passed the Master’s examination (in particular those who have taken the Diplôme National d’Œnologue) can follow this course. AgroViti is open to students or apprentices. There is a possibility of a work-study contract during the last 12 months of the engineering course.

Contacts

Ingrid Ebzant

  • Training department (information on work-linked training contracts for applicants and companies) :
  • +33 5 57 35 07 23
  • alternance@agro-bordeaux.fr

Instructors

Vines & Environment Seminar #8 “Is Biocontrol Effective?”

Scientific congress

ISVV – Institute of Vine and Wine Science

Infos & registration

Thursday, April 10, 2025 | 2:30 – 5:30 PM
ISVV – Institute of Vine and Wine Science, 210 chemin de Leysotte, 33882 Villenave d’Ornon

Bordeaux Sciences Agro is pleased to support the 8th edition of the Vines & Environment seminar, co-organised by the Chaire “Sociétal Expectations: Wine and Vineyards” and Inno’vin. This year’s topic explores a critical question for the future of sustainable viticulture: “Is biocontrol truly effective?”

As public expectations grow and regulations evolve, biocontrol is often presented as a promising alternative to synthetic inputs. But what are its real effects in the vineyard? What do scientific findings and field experiences say about its operational relevance?

The seminar will bring together researchers, wine professionals, and stakeholders to discuss the role of biocontrol solutions in reducing the environmental impact of winegrowing, while maintaining production quality and economic viability.

Experts will present the latest research, case studies and feedback from the field, opening the floor for questions and discussion with the audience.

 This seminar is open to all professionals and students interested in sustainable vineyard management.
Registration required – More information and registration via Inno’vin: https://innovin.fr/seminaire-isvv-vins-environnement-8-le-biocontrole-est-il-operant/

Bordeaux Winemaking Specificities

Short courses for professionals

Master the art of Bordeaux winemaking with hands-on training, wine tastings, and a visit to a Grand Cru estate, designed to enhance your expertise in red and white wine production.

  • Start day: 09/03/2026
  • End day: 11/03/2026
  • Duration: 3 days (21 hours)
  • Tuition fee: 1890 € TTC

Presentation brochure

Registration Form

Bordeaux Winemaking Specificities

Training

As a public institution under the authority of the French Ministry of Agriculture, Bordeaux Sciences Agro collaborates with various institutions in France and abroad through a network of higher agronomic institutes and has developed close partnerships with the university and scientific campuses in Bordeaux (the University of Bordeaux, INRAe, CNRS, INSERM, etc.).

For 60 years, Bordeaux Sciences Agro has been able to forge privileged relationships with wine companies. These ties supplement the courses taught by the school by helping increase the professionalism of the curriculum and by fostering the future professional careers of the graduates by ensuring thatthe courses are suited to the real world.

Bordeaux wines are among the most famous of the world. This is not due to chance but to the implementation of adapted techniques which lead to the Bordeaux style. This course aims to help you update your knowledge regarding winemaking processes, used for Bordeaux red and white wines. The course includes various wine tastings and a visit to a “Grand Cru”.

Who is it for?

  • Students
  • Wine estate managers
  • Consultants in enology and vineyard management
  • International wine consultants
  • Wine company directors
  • Enology lab directors
  • Researchers

Content & goal

Goals of the training

  • Updating your knowledge on Bordeaux winemaking techniques
  • Adjusting your enological practices according to the wine characteristics
  • Illustrating the sensory impact of key practices

Training content

  • Day 1
    – Bordeaux white wines elaboration
    – Wines from noble rot
  • Day 2
    – Bordeaux red wines elaboration
    – Wine and wood
    – Estate visit
  • Day 3
    – Management of red wines ageing
    – Red wines blending

Technical details

A minimum of 8 participants is required to open this course.

Bordeaux Sciences Agro
Rue de Compostelle, Gradignan

EN

Educational methods

Teachers

BARBE Jean-Christophe
MASNEUF-POMAREDE Isabelle
Dr. Hervé Romat
  • Dr. Hervé Romat
  • Consulting enologist
Dr. Marie-Laure Badet-Murat
  • Dr. Marie-Laure Badet-Murat
  • Consulting enologist

Contact & registration

Practical informations

Accommodation
Participants will have to book and pay for their own accommodation. We will provide a list of nearby hotels.

Terms and conditions

  • The number of participants is limited; enrollments will be processed on a first-come/first-served basis.
  • Registration will be validated after confirmation of your payment.
  • Information collected via this application form will be kept in a secure manner and used only in the framework of the current registration process.

Educational Contact

Prof. Jean-Christophe BARBE

Administrative Contact

Department for Continuing Education

Terroir and vineyard management

Short courses for professionals

This training course is designed for international professionals dealing with the concept of terroir and the way to manage the vineyard in order to optimize terroir expression.

  • Start day: 02/03/2026
  • End day: 06/03/2026
  • Duration: 5 days
  • Tuition fee: 2 275

Presentation brochure

Registration Form

Terroir and vineyard management

Training

The terroir in viticulture is not a mystic concept; it can be explained within the framework of agronomic interactions between the vine and its environment.
This training course is designed for international professionals dealing with the concept of terroir and the way to manage the vineyard in order to optimize terroir expression.

Who is it for?

  • Technical director
  • crop manager
  • cellar master
  • organization representative
  • consultant

Content & goal

Goals of the training

  • Understand major factors driving terroir expression
  • Assess the soil and climate effect on wine typicity through sensory analysis
  • Learn how to measure major terroir factors and map them
  • Learn how to manage vineyards in order to optimize terroir expression

Training content

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.

Technical details

12

The training will take place in Bordeaux Sciences Agro, Rue de Compostelle in Gradignan. The participants will have to book and pay for their own accommodation. We will provide a list of nearby hotels.

EN

Educational methods

Advanced

Teachers

VAN LEEUWEN Cornelis (Kees)
BARBE Jean-Christophe
LYTRA Georgia
GAMBETTA Gregory
BUCHWALTER Yann
MARGUERIT Elisa
Benjamin Bois
  • Benjamin Bois
  • Teacher - Université Bourgogne
David Pernet
  • David Pernet
  • Consultant société SOVIVINS

Contact & registration

Practical informations

– The number of participants is limited; enrollments will be processed on a first-come/first-served basis.
– Registration will be validated after confirmation of your payment.
– The fees include 3 lunches and the tasting sessions
– Information collected via this application form will be kept in a secure manner and used only in the framework of the current registration process.

Educational Contact

Jean-Christophe Barbe

Educational Contact

Cornelis Van Leuwen

Administrative Contact

Olivia Rouppert

Sensory Analysis

Short courses for professionals

A tool for monitoring wine

  • Start day: 25/02/2026
  • End day: 27/02/2026
  • Duration: 3 days (18 hours)
  • Tuition fee: 1620 € TTC

Presentation brochure

Registration form

Sensory Analysis

Training

One key point in the decision-making process for winemaking, from grape harvest to bottling, is the capacity to diagnose wine quality determinants.
The goal of this course is to give you up-to-date knowledge and to guide you in using this knowledge to optimize and control the winemaking process.

Who is it for?

  • Students
  • Wine estate managers
  • Consultants in enology and vineyard management
  • International wine consultants
  • Wine company directors
  • Enology lab directors
  • Researchers

Content & goal

Goals of the training

  • Updating your knowledge on wine quality determinant
  • Diagnosing off-flavours at an early stage
  • Adjusting your enological practices based on sensory evaluation

Training content

  • Wine Quality Olfactory Determinant
    Explore the complex aroma compounds that define wine quality, from primary grape aromas to secondary and tertiary notes influenced by fermentation, aging, and terroir.
  • Oxygen in Red Wines Elaboration
    Understand the critical role of oxygen in red wine production, affecting color stability, tannin structure, and flavor development for optimal wine aging.
  • Diagnosing Off Flavors
    Identify and troubleshoot off-flavors in wine, from microbial spoilage to chemical imbalances, and learn techniques to maintain wine integrity.
  • Oak Aging Management
    Learn to balance oak influence in wine through barrel selection, aging duration, and toast levels to enhance complexity without overpowering varietal character.
  • Diversity of Chardonnay Wines
    Discover the world of Chardonnay through regional expressions, winemaking styles, and aging techniques that highlight its versatility and global appeal.
  • Wine Gustative Determinants:
    The Concept of Balance Dive into the gustatory elements of wine, exploring the interplay of sweetness, acidity, tannins, and body to achieve harmonious balance in every sip.

Technical details

00

Bordeaux Sciences Agro
Rue de Compostelle, Gradignan

EN

Educational methods

Approfondissement (niv 2)

Teachers

BARBE Jean-Christophe
MASNEUF-POMAREDE Isabelle
Mrs Mylène Thomas-Theudes
  • Mrs Mylène Thomas-Theudes
  • Vivelys
Dr Alexandra Le Floch
  • Dr Alexandra Le Floch
  • Consulting enologist
Pr Axel Marchal
  • Pr Axel Marchal
  • Professor of Enology, ISVV
Dr Hervé Romat
  • Dr Hervé Romat
  • Consulting enologist

Video

Contact & registration

Practical informations

The number of participants is limited; enrollments will be processed on a first-come/first-served basis.

Registration will be validated after confirmation of your payment.

Information collected via this application form will be kept in a secure manner and used only in the fratmework of the current registration process.

Educational Contact

Jean-Christophe BARBE

Administrative Contact

Department for Continuing Education

Amit Kirshon

“I looked for the best place to perfect my wine-making education”

Amit Kirshon - Bachelor Viticulture and Enology student

Vine & wine Bachelor

Bordeaux Sciences Agro is an agricultural engineering school based in Bordeaux. Many international students come from all over the world, for dual diploma programs, Erasmus+ mobility, the Bachelor Viticulture and Enology or the Master of Science Vineyard and Winery Management… Discover some of them in pictures. In a few words, they describe their backgrounds, experiences and impressions… What is it like to be an international student at Bordeaux Sciences Agro?

My name is Amit Kirshon, I’m from Israel. I’m 25 years old. I’m here at the Bachelor program and I used to study agri-ecology in plant health.

I worked in three different regions: one regions is in Israel in the winery and in the vineyards as well. The last two years I was a vineyard manager, and I made also my own wine.

I looked for the best place to have my knowledge and the best academic in all over the world. After a deep research, I looked after the best wine makers and I saw some of them have studied here, in the bachelor program and in the master program. So I start to dig in and I find this place very fit to me.

I love Bordeaux really and this school is really good for me. We had two weeks of internship which was really great, an amazing experience. The professor so far is great really. Everything I can say is like good things so far.

More testimonies

Ilke Yasa
“The program meets my personal and academic goals ”

Ilke Yasa - MSc Vineyard and Winery management student

Daniel Torres-Gomez
“I will soon be graduating with a dual diploma in Forestry and Agronomy ”

Daniel Torres-Gomez - Incoming mobility student

Lucia Pisacco
“I am here thanks to ARFRAGRI program between Argentina and France ”

Lucia Pisacco - Incoming Mobility student