To explain the existing different winemaking strategies used for pinot noir and chardonnay.
To perceive the impact of them into the wine’s profile thanks to wine tasting and lectures.
To learn about indigenous yeast fermentation in Burgundy.
Designed for international professionals: Wine estate managers, consultants in oenology and vineyard management, international wine consultants, wine company directors, laboratory directors, researchers, winemakers, enologists, cellarmasters, students, etc.
February 2020, from 13th to 14th
1400€ for 2-day program A 15% reduction fee is applied when two participants or more come from the same company. A special 20% reduction is offered to students participating in the "Terroir and vineyard management" and “Bordeaux winemaking specifities” course at Bordeaux Science Agro. Reduced rates for students and job seekers.
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