BURGUNDY WINEMAKING SPECIFICITIES

- Lectures
- Wine cellar and cooperage visits
- Tutorials in tasting
- Laboratory practical work

S'inscrire

PRÉ-REQUIS

The training is open to holders of at least a bachelor's degree, an equivalent qualification or with professional and / or personal experience that may lead to a validation of professional and personal experience (VAP, also known as VA85).

Programme

- Winemaking strategies of Pinot Noir
- Vinification strategies of Chardonnay
- Tasting of Pinot Noir and Chardonnay de Bourgogne wines from various winemaking processes
- Native Yeast Fermentations of Chardonnay and Pinot Noir
- Particularities of Cremant winemaking in Burgundy.

Objectifs

- Understanding Winemaking Strategies for Pinot Noir and Chardonnay and Their Impact on Wine
- Indigenous fermentation in Burgundy
- Know the specificities of Cremant winemaking

DIPLÔME DÉLIVRÉ

Certificate of completion

Durée : 16h

PUBLIC

- Winegrowers
- Traders
- Cooperators
- Wine Tourism Animators
- Wine shop
- Sommeliers
- Domain Manager
- Winemaker
- Oenologist
- Chal Master
- Cellar manager

LIEU

Institut de a Vigne et du Vin 2 rue Claude Ladrey 21000 DIJON

TARIFS

1400 €

DATES

Du 17 Mars 2022 au 18 Mars 2022

CONTACT

Responsable pédagogique :
NIKOLANTONAKI Maria
maria.nikolantonaki@u-bourgogne.fr

Responsable pédagogique associé :
BOIS Benjamin
benjamin.bois@u-bourgogne.fr

Chargé d’ingénierie de formation :
DUBOIS Franck
franck.dubois@u-bourgogne.fr

Assistante de formation :
FLACK Anne-Marie
anne-marie.flack@u-bourgogne.fr

Retourner à la liste des sessions : VIGNE ET VIN