Vineyard and Winery Management

TU 2 - 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 5 - Study visit

TU 7 - Seasonal vineyard practices and management at different scales

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

TU 8 - Enology and Winery Technology

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

TU 11- Technical Evaluation - Vineyard and Winery

• Case Study
  

TU 15 - World Viticulture / CAPM

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

TU 16 - Specific Vinification and aging

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

Business Management

TU 3 - Wine Economy and Policy

Wine Economy and Policy

TU 4 - Basics in wine economy and 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 10 - Cost and Profitability - Wine estate audit

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

TU 12 - Financial management

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

TU 18 - Business plan for wine estate in a international context

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

Wine Industry Branch Organization

TU 9 - Marketing Supply Chain and Distribution

Marketing Supply Chain and Distribution

TU 17 - International business development strategies

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

Interdisciplinary Courses and Languages

Interdisciplinary Courses

• TU 14 - First year Internship (Harvesting or problem solving training program)
• TU 19 - Global audit (In the optic of the business plan)
• TU 20 - Study Field Trip (international)
• TU 22 - Final internship (Thesis, presentation)
  

Languages & French Culture

• TU 1 - Immersion internship /French culture and society
• TU 6 - Official languages of the OIV
• TU 13 - Official languages of the OIV
• TU 21 - Official languages of the OIV