École Nationale Supérieure des Sciences Agronomiques

Thematic areas and programme content

The study program focuses on three main thematic areas.

Vineyard and Winery Management

TU 06 - Fundamentals of Viticulture and Enology

  • Vine Physiology, ecophysiology and morphology. Ampelography
  • Training systems and vineyard floor management
  • Technical practices in viticulture (basic)
  • Development & composition of the fruit
  • Wine Making Process
  • Aging-Wine preservation
  • Introduction to sensory analysis

TU - Study visit

Study visit

TU 08 - Seasonal Vineyard Practices & Management

  • Soils, nutrients, climate and water status management
  • Phenology and plant material, vine balance
  • Large scale viticulture

TU 09 - Enology & Winery Technology

  • Wine biotechnology
  • Enological practices and products
  • Production pathways
  • Analyses of wines and musts

TU 12 - Technical Audit

  • Technical Audit: Vineyard and Winery - Case Study
  • Case Study: practical evaluation of a winery – technical evaluation of all aspects of winery management from vineyard to the bottle. This will be carried out at a local Château located in the Bordeaux region. Objectives: utilize knowledge gained for the practical evaluation of a working winery.

TU 16 - World Viticulture

  • International terroirs and world ampelography
  • Terroir and vineyard management
  • Computer assisted production management in wine industry

TU 17 - Specific Vinification & Aging

  • Wine Making in different world wine regions
  • Sensory analysis: a tool for monitoring winemaking
  • Winery design

Business Management

TU 05 - Basics in Wine Estate Management

  • International benchmarking of different wine branches
  • General accounting : fundamentals - comparing french & anglo-saxon methodologies
  • Analytic accounting: cost control as a tool for diagnosis and decision-making

TU 07 - Wine Policies & Fundamentals of Microeconomics

Wine Policies & Fundamentals of Microeconomics
Description: Develop and understanding of the complexity and mechanisms of the European wine policy. Examine and discuss the diversity of market regulation(s) among European wine countries and in other non-EU markets.
In this TU, students will have an introduction to basics in micro-economics applied to the wine industry) (it includes several practical-oriented experiences). Introduction to econometric methods applied to the wine industry.
Objectives: Aside from active class participation, students are expected to complete the exercises and to conduct at the end their own research project.

TU 10 - Marketing Supply Chain, Distribution

  • The objectives of this course are to facilitate students’ learning of concepts and help them adapt to various situations by applying those concepts in a given wine-related context. Students will learn key concepts of strategic marketing and apply them in a given wine/spirits context. This course is an introduction to the wine-related theories and practices that encompass key issues in marketing (e.g., brand management, consumer behavior), supply chain, and distribution. The course specifically examines issues related to wine exports, market-related strategies, consumer drivers and brand challenges, changes in both the supply chain and international wine distribution. We finally cover practice of tourist/consumer segmentation, value propositions (CVP), and methods for market research studies.

TU 11 - Cost & Profitability - Wine Estate Audit

  • Introduction to auditing and to accounting documents
  • Data and data processing
  • Results and diagnosis
  • Wine estate cost audit

TU 13 - Financial Management

To be capable to implement an economic and financial audit on a wine estate, and to evaluate the economic and financial situation

  • Comprehending and using financial information
  • Monitoring and financial strategy
  • Establishing financial security
  • Wine Estate Financial auditing

TU 19 - Business Plan for Wine Estate

Provide methods, tools and goals on business plans, both in international and local context, particularly in the wine industry

  • Strategic guidelines in an international scenario
  • Adapting the management practices to the local context
  • A comparative approach to French and Anglo-Saxon accounting
  • Building an international business plan

TU 20 - Leadership & Project Management

  • Leadership & Project Management

Wine Industry Branch Organization

TU 18 - International Business & Development Strategies

Providing a diversity of management insights and feedback experiences in the international wine industry.
Understanding the competitive strategies of leading investor-owned firms and co-operatives in the wine industry.
Understanding firms’ strategic dimensions by combining different approaches: resource-based view (RBV), core competencies, and Customer Value Propositions (CVP).

  • Joint venture, property acquisition and vineyard creation
  • Cultures’ approach to negotiation

Interdisciplinary Courses and Language

Interdisciplinary Courses

  • TU 01 - Bibliographic Research, Synthesis & Presentation
  • TU 02 - Data Analysis & Visualization
  • TU 03 - Introduction to the Wine Industry
  • TU 04 - Wines & Spirits : International Markets & Clusters
  • TU 14 and TU 15 - First year Internship (Harvesting or problem solving training program)
  • TU 21 - Global Audit (In view of the business plan)
  • TU - Study Field Trip (international)
  • TU - Professional Networking
  • TU - Sensory Training Sessions
  • TU - Professional Networking II
  • TU - Winery Design and Equipment
  • TU 22 - Final internship (Master’s Thesis, presentation/defense)

Language & French Culture

  • TU - French culture and society
  • TU - French Language

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