Objectifs

Cette formation sur la notion de terroir a lieu en Anglais. La notion de terroir est présentée, ainsi que les principaux facteurs qui y contribuent : climat, sol et matériel végétal. Le mécanisme du fonctionnement des terroirs viticoles est présenté, notamment le régime hydrique de la vigne et sa nutrition minérale. Le cours est illustré par une sortie de terrain (étude de profils pédologiques) et plusieurs dégustations.

Attention : stage en langue anglaise This course is delivered in English

 

›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.

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

 

 

Formation réalisée en partenariat avec Bordeaux Sciences Agro

 

Pedagogy :

Conferences

Round table discussions

Field trip

Tasting sessions

Hardcopy and digital support is provided

 

Contents :

›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 practice

 

Program :

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 soil type (example of Saint-Emilion)

 

Day 2

 ›Water relations and terroir expression

 ›Tools for vine water status assessment

 ›Optimizing 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 climate and vintage

 

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 oenological practices

 ›Marketing of the terroir concept.

Speakers :

Kees VAN LEEUWEN, BSA

Benjamin BOIS, University of Burgundy

Jean-Philippe ROBY, Professor viticulture, BSA

David PERNET, SODIVINS

Gregoty GAMBETTA, Bordeaux Sciences Agro

Jean-Christophe BARBE (Assistant professor Enology)

Isabelle MASNEUF-POMAREDE (Professor Enology)

 

Where the session takes place : Bordeaux Sciences Agro, Château Luchey-Halde

Conditions d’admission

Public Students Winemakers Wine estate owners Wine estate managers Consultants in oenology and vineyard management Wine company directors Enology lab directors, Researchers...
Level : Professionals
Inscriptions : Download inscription file
Registration deadline February, 20th

Durée de la formation

26 hours

Tarif

2 000 € TTC

Horaires

From 9am to 6pm