• 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

Study visit

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

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

• 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.

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

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

• 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

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.

• 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.

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

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

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

• Leadership & Project Management

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

• 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)