Wine Knowledge System
Students study wine history, the evolution of vineyards, French influence, global wine regions, consumption patterns, media, distribution and new strategies in the wine sector.
Institutional Positioning
A specialised training school built around wine, sensory analysis and terroir
Sensory Analysis Training
The programme trains visual, olfactory, gustatory, tactile and thermal perception through tasting vocabulary, aroma memory, flavour thresholds and experimental tasting conditions.
French Estate Training
Field learning connects pruning, soil maintenance, harvest, vinification, estate visits and tasting work in the Rhône Valley and related French wine contexts.
Programmes Overview
Bachelor and Master Programmes
The school’s academic offer is structured around four Bachelor-level programmes and one Master-level programme in wine culture, production, tasting, service and wine management.
Wine Culture
Focused on wine history, vineyard evolution, cultural communication, media, consumers and strategic changes in the wine sector.
Wine Production
Focused on viticulture, oenology, fermentation, vineyard management, quality control and practical production knowledge.
Wine Tasting and Sensory Evaluation
Focused on tasting methodology, organoleptic analysis, sensory vocabulary, wine quality assessment and guided practice.
Wine Service
Focused on wine service, storage, serving temperature, glassware, decanting, customer service and food and wine pairing.
Art, Science and Wine Management
Focused on multidisciplinary wine knowledge, market trends, wine tourism, project management and professional wine-sector pathways.
Founder Preview
Jérôme Mancosu: From Vineyard Practice to Sensory Education
Founder and president of a French wine tasting association, Jérôme Mancosu created the school in 2003 after a long commitment to French wine education and promotion. The programme reflects documented experience in Saint-Émilion and Côte-Rôtie / Rhône Valley contexts, together with a teaching approach based on vineyard practice, sensory method, terroir and observation of the wine sector.
In 2007, Jérôme Mancosu received the Order of Agricultural Merit, a French agricultural distinction connected with his contribution to wine education and promotion.
Training and Employment
Teaching Modules and Professional Pathways
The 11 teaching modules now sit within a dedicated Training page, while internships, career opportunities and professional resources are presented in Employment.
11 Core Teaching Modules
Wine culture, viticulture, oenology, tasting methodology, sensory analysis, service, pairing, regional tasting, experimental tasting and training stages in France.
Career and Internship Resources
Career opportunities, target audiences, project management, DU pathway, professional talks and 16-week wine-sector internship examples.