Objectives
Extend your theoretical knowledge to gain a better understanding of the various stages in the vinification of white and rosé wines
Period
Dates: 21 and 22 May 2025
Duration and timetable: 2 days or 14 hours
Price
680 euros TTC - (lunch included)
Public, prerequisites
Winegrowers
Merchants, brokers
Oenologists
Technical managers, cellar masters
Know the basic technical procedures for making white wine
Level
Professionals
Number of places
- Minimum : 11 participants
- Maximum : 40 participants
Program
Day 1
- Determining the harvest date - effect of ripening on aromatic potential
- Mastering and practising pre-fermentation operations
- Fermentation management
Day 2
- Maturation of white and rosé wines
- Ageing in wood
- Manifestations, causes and prevention of premature ageing
- Stabilisation and conditioning
Each theme is illustrated by application tastings
Target skills
Trainers
Details
Contact
- be able to define the harvest date according to the desired aromatic potential
- be able to control pre-fermentation operations and adapt them to the desired objective
- know how to carry out fermentation in vats and wooden containers
- master the maturing conditions required to preserve the wine's typical character
- be able to identify and prevent the causes of premature ageing
- know how to choose the right packaging and stopper
- Philippe Darriet, Professor, University of Bordeaux, ISVV
- Axel Marchal, Professor, University of Bordeaux, ISVV
- 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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