Terroir and Vineyard Management

Technical director, crop manager, cellar master, organization representative, consultant

• Day 1
  – The concept of terroir in viticulture. Role of human factors
  – The effects of climate in terroir expression. Agroclimatic indices. Temperature and phenology. Climatic variability in the Bordeaux area
  – Tasting session : sensory attributes in relation to climate and vintage

• Day 2
  – Water relations and terroir expression. Tools for vine water status assessment
  – Optimization of terroir expression through the choice of plant material (variety and root-stock)
  – Tasting session : sensory attributes in relation to soil type (example of Médoc)

• Day 3
  – Optimizing terroir expression through vineyard management practices
  – The role of nitrogen in terroir expression. Tools to assess vine nitrogen uptake
  – Tasting session: sensory attributes in relation to soil type (example of Saint-Emilion)

• Day 4
  – Major soil types in Bordeaux
  – Field trip: study of soil pits, optimization of terroir expression through the implementation of appropriate management practices and the choice of plant material

• Day 5
  – Grape ripening dynamics in relation with terroir expression
  – New technologies in terroir studies
  – Visit of a Grand Cru Classé
  – Theme: optimisation of terroir expression through enological prac tices. Marketing of the terroir concept.