Objectives
Recognising and expressing the factors that give a wine its typical character
Periods
Every Monday morning and Friday afternoon from 22/03/2026 to 22/05/2026
A total of 50.5 hours
Price
1500 euros TTC
Public, prerequisites
-
Professionals and players in the wine industry who wish to acquire very high-level training in tasting: producers, vineyard managers, cellar masters, merchants, brokers, sommeliers, sales managers in the wine industry, wine tourism managers, executives in the wine industry, executives in the agri-food industry, trainers, tasting managers, people interested in or involved in sensory analysis, etc.
Level
General public
Number of places
- Minimum : 20 participants
- Maximum : 55 participants
Program
- Wine-growing terroirs and typicity
- The role of cultivation practices on wine identity
- Importance of typicity in marketing
- Sensory characteristics of wines from major regions and countries
Target skills
Trainers
Details
Contact
- Detect and describe the sensory characteristics that contribute to the typicality of wines from different grape varieties and regions
- Relate the typicity of a wine to its terroir of origin and the viticultural practices employed
- Be able to assess the typicality of a wine and relate it to regulatory and commercial imperatives
- ISVV teacher-researchers and industry professionals
Teaching methods
- Presentations with discussions and exchanges
- Tastings
Validation procedures
- Certificate of achievement
Placement test
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