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TYPE DE LA FORMATION : Formation professionnelle (continue)

Burgundy winemaking specificities


Objectifs

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.



THEMES :
Winemaking techniques to manage terroir diversity, Pinot noir’s winemaking strategies Chardonnay‘s winemaking strategies, Chardonnay and Pinot noir fermentation with native yeasts, Pinot noir and Chardonnay wine tasting made with differents winemaking process.

Conditions d’admission

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.

Durée de la formation

February 2020, from 13th to 14th

Tarif

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.



INFOS ECOLE

Institut Universitaire de la Vigne et du Vin – Jules Guyot - IUVV

2 rue Claude Ladrey BP 27 877
21078 Dijon Cedex
 

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Calendrier de la formation


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