Objectives
Learn more about the theory behind the different stages of red winemaking.
Periods
Dates: 7 to 9 April 2025
Duration and timetable: 3 days or 21 hours
Price
870 euros TTC - (lunch included)
Public, prerequisites
Winegrowers
Wine merchants and brokers
Oenologists
Technical managers, cellar masters
Learn the basic technical aspects of red winemaking.
Level
Professional
Number of places
- Minimum : 11 participants
- Maximum : 40 participants
Program
Day1
- Grape ripening and determining oenological maturity
- Controlling alcoholic fermentation
Day 2
- Extraction conditions for red wines
- Controlling the ageing of wines in oak casks
Day 3
- The role of oxygen in the ageing of red wines
- Wine stabilisation and preparation for bottling
Each theme is illustrated by application tastings
Target skills
Trainers
Details
Contact
- Be able to define the harvest date according to the phenolic and aromatic potential sought
- be able to control alcoholic fermentation
- know how to carry out the extraction and ageing phases in oak barrels
- Understand the role of oxygen and know how to control its use
- know how to choose wine stabilisation techniques
- master the preparation phase for bottling
- Laurence Geny-Denis, ISVV Professor
- Axel Marchal, ISVV Professor
- Valérie Lavigne, Oenologist and ISVV Researcher
- Christophe Ollivier, Oenologist
Teaching methods
Presentations with discussions and exchanges
Tastings
Trainee booklet
Validation procedures
Certificate of attendance and end-of-course certificate
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