Master’s in Vine, Wine and Terroir Management (Vintage)

Become an expert in the wine sector!

From the study of natural terroir features to the analysis of consumer behaviour.

The Master’s in Vine, Wine and Terroir Management (Vintage) seeks to provide students with a comprehensive overview of the wine sector. The objective is to help students acquire scientific, cultural and economic knowledge as well as technical and strategic skills.

During the master’s degree, students attend courses and complete study visits in five European countries: namely Portugal, Spain, Italy, Hungary and France.

453 graduates from 51 nationalities!

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Program type: State approved-Master's degree

Level: Minimum level required : bachelor's degree (or equivalent academic qualification)

Teaching language: English,

Lenght of training :: 24 months,

Status: Student or apprenticeship status,

Accreditation: Degree jointly awarded with the University of Angers – ESTHUA (France)

Overview

In short The programme Skills Degree

The programme particularly focuses on the concepts of terroir and typicality, providing students with the expertise to characterise, protect and promote wine diversity and identity.

Established in 2002, this 2-year study programme is a joint collaboration between higher education institutions, bringing together various competencies in the field of viticulture, oenology and wine marketing on an international scale. The partner institutions are:

Ecole Supérieure des Agricultures (Coordinator, Angers – France), Universitat Politècnica de València (Valencia – Spain), University of Agriculture and Life Sciences (Budapest – Hungary), Università Cattolica del Sacro Cuore (Piacenza – Italy), Universidade de Trás-Os-Montes e Alto Douro (Vila Real – Portugal), École d’Ingénieurs de Changins (Nyon – Switzerland), Pontificia Universidad Católica de Chile (Santiago – Chile), Stellenbosch University (Stellenbosch – South Africa), Universita de Bologna (Bologna – Italy) and Université d’Angers (Angers – France). Discover our partners

The Master of Science in Vine, Wine and Terroir Management (Vintage) welcomes annually about 25 students from many different nationalities and various backgrounds.

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The full-fledged English curriculum of the wine sector combines scientific, cultural and economic knowledge with various field activities and applied case studies. The curriculum was designed to help students develop:

Technical skills in: vineyard establishment and terroir management, grape and wine quality improvement, winemaking techniques and sensory analysis, dealing with changing environmental issues.
Strategic skills in: defining wine identity and diversity, wine markets and brands, wine firms and sectors, national and international wine business strategies.

To help students meet these standards, the curriculum is based on a strong partnership between partner universities, associated partners and various public and private professionals in the wine sector. Indeed, these professional actors play an active part in the master through classroom teaching, field excursions and case studies, enabling students to understand and address current issues in the wine sector, while likewise beginning to define their own professional career projects.

Discover our Course Guide

On completion of this study programme, students will have acquired the following principal learning outcomes:

The fundamental understanding of grape growing and ripening, from vineyard establishment to harvest.
The expertise of interactions between grapevines and their natural and human environment at different temporal and spatial scales.
The knowledge and skills of winemaking process from harvest reception to bottling, including quality controls.
The ability to conduct tastings, sensory analysis (using trained panels) and consumer studies to define product attributes (both targeted and obtained wine quality).
An aptitude to characterise the terroir factors impacting wine quality and style (even typicality).
The capacity to deal with the major issues of sustainable grape and wine production in a constantly changing environment (including climate change, environmental impacts and consumer health).
A well-developed acquaintance with the fundamentals of business and project management as well as the relevant theory and practice of entrepreneurship.
An understanding of the wine business world through the eyes of an entrepreneurial marketer in order to continually adapt and innovate in a challenging industry.

An outstanding International Degree

The Master’s in Vine, Wine and Terroir Management (Vintage) is a state approved master diploma accredited by the French Ministry of higher Education and Research since 2003. Today, this degree is jointly awarded with the associated partner, the University of Angers, France.

This degree is awarded to students who attended the master and validated 120 ECTS (European Credit Transfer System). It also qualifies its graduates for doctoral studies and the French professional agricultural capacity.

Language

The language of courses and evaluations is English. During the final semester, the professional thesis project is also written and defended in English.

Nevertheless, local European languages are integrated and supported in the teaching programme, allowing students the opportunity to acquire more linguistic competencies in order to promote:

An optimal integration in hosting countries
A better interaction and exchange with local producers and institutional actors of the wine industry.

Learning the local language can also be helpful if a student wishes to pursue a PhD degree in one of the hosting countries.

Mobility scheme

The curriculum consists of two academic years, divided into four semesters of 30 ECTS.

During the first three semesters, students attend courses in three European partner institutions: namely Portugal (Vila Real), Italy (Piacenza) and France (Angers). The students remain therefore together for the duration of the three semesters.

Another individual mobility, during the fourth and final semester, is possible to other countries or partner institutions in Spain, Hungary, Italy, Chile, South Africa and Switzerland.

This mobility scheme aims to provide students with a rich cultural experience and international exposure of the wine sector.

Our Partner Universities

Curriculum

Master 1 (year one) Fall semester Master 1 (year one) Spring semester Master 2 (year two) Fall semester Master 2 (year two) Spring semester

Berry development and ripening
- Berry development and ripening3.00 ECTS
Wine science
- Wine science12.00 ECTS
Wine conservation and stabilization
- Wine conservation and stabilization5.00 ECTS
Wine sensory analysis
- Wine sensory analysis5.00 ECTS
Wine marketing
- Wine marketing5.00 ECTS

Optional Internships VM1
- Optional internship N°40.00 ECTS
- Optional internship N°20.00 ECTS
- Optional internship N°30.00 ECTS
- Optional internship N°10.00 ECTS
Vineyard establishment
- Vineyard establishment4.00 ECTS
Precision viticultural farming
- Precision viticultural farming2.00 ECTS
Viticultural environmental assessments
- Viticultural environmental assessments2.00 ECTS
Grape pest and disease management
- Grape pest and disease management6.00 ECTS
Grapevine eco-physiology
- Grapevine eco-physiology7.00 ECTS
Grape varieties and wine geography
- Grape varieties and wine geography9.00 ECTS

Managing the territorial identity of terroir wines
- Managing the territorial identity of terroir wines10.00 ECTS
Assessing the terroir system of wine regions
- Assessing the terroir system of wine regions10.00 ECTS
Creating a wine brand from soil to consumer
- Applied wine business management5.00 ECTS
Research project management
- Research project management5.00 ECTS

Professional experiences

Internships Student mobility Master thesis Technical visits

During the first semester, students complete a mandatory winery internship in Portugal, allowing the opportunity to gain first-hand experience in winemaking from harvest reception to post fermentation processes. This is a deeply engaging internship, where students are placed in commercial wineries in the Douro, Dão and Vinho Verde wine regions. Through these placements, students are also exposed to the traditional methods shaping Portuguese wine quality and identity.

Here are the placement wineries for 2024 as an example:

In addition, students are strongly encouraged in the first academic year to undertake practical internships in wine trade or production during their winter (around 2 months) and summer holidays (4 months). Students may travel to different countries or regions and complete these optional internships in wine trade or production (e.g. pruning internship in France, winery internship in South Africa or marketing internship in Spain).

The first- and second academic year includes various daily and study trips to different wine producing areas in Portugal, Spain, Italy, Hungary and France. These technical visits enable students to understand and address current issues in the wine sector, while likewise beginning to define their own professional career projects. Several wineries or companies also collaborate with the master programme, offering masterclasses and wine tastings.

Companies during the first semester in Portugal:

Quinta do Ameal; Quinta dos Murcas; Quinta do Infantado; Quinta do Casal da Granja; Symington Family Estates; Sogrape; Quinta do Noval; AXA Millesimes; Disznókö; Bodegas Tradicion; Quinta da Gaivosa; Vinha Comprida; Seguin Moreau; Proenol; Lallemand; ViniPortugal; Amorim; Murganheira; Taylor’s Port Wine; Instituto dos Vinhos do Douro e Porto; Sogevinus; Quinta do Tedo; Quinta da Faisca; Folias de baco; Quinta do Reguengo; Joao Cabral Almeida; Anselmo Mendes Vinhos; Adega Cooperative de Cantanhede; Quinta da Romeira; Quinta do Seixo; Quinta do Piloto; Falua; FEA; Caminhos Cruzados; Taboadella; Wine & Soul; José Maria da Fonseca.

Spanish wine regions visited during the first semester in Portugal:

Rias Baixas, Ribeira Sacra, Bierzo, Ribera del Duero, Rioja, Rueda and Toro

Companies during the second semester in Italy:

Cantina Due Palme; Castello Monaci; Mastroberardino; Cantina di Toblino; Zonin 1821; Sella e Mosca; Librandi; Serafini e Vidotto; Cecchetto; Cocci Grifoni; Gaja; Dal Bello; Cantina Santadi; Cantina Valpolicella Negrar; Donnafugata; Riunite; Santa Margherita; Quintodecimo; Falesco; Cantina sociale Vicobarone ; La Tosa; Ca del Bosco; Masi; Cantina sociale Soave; Isole e Olena; Pietraserena; Ornellaia; Soldera; Castelbuono; Moncaro; Caviro; Conte Collalto; Garbellotto; VCR; Torre Rosazza; Cantina Tramin; Bersano, Nizza Monferrato; Enosis Meraviglia; Marenco; Ca’ dei Frati; Foradori; Primaterra ; Allegrini; Scurtarola; Cheo; Campriano; Castelgiocondo; VCR; Rocca Bernarda; Nino Negri; Lungarotti; Antinori; Marchesi di Barolo; Le Vigne ; Centro Studi Assaggiatori; Vinidea; Cantina d’Isera; Monteverro; Muratori; Fondazione Mach; Crea VE, Conegliano; La Stoppa; I Magredi; Salcheto; Novacella; Consorzio Barbera d’Asti e Vini del Monferrato; Cascina Castlet; Consorzio tutela Vini Soave.

Hungarian wine regions visited during the second semester in Italy :

Badacsony, Tokaj, Eger, Szekszárd, Kunság and Villány

Companies during the third semester in France:

Chateau de Plaisance; InterLoire; Domaine Pierre Menard ; Domaine de Bablut ; Cave Robert et Marcel; Domaine Charles Joguet; Domaine Bernard Baudry; Vini Be Good; Château Yvonne; Domaine de la Perruche; Château Chaintres; Ackerman; Domaine Luneau-Papin; Domaine Ménard Gaborit; 1006 Chai Urban; Louis de Grenelle; Moulin Touchais; Domaine François; Domaine Huet; Vignerons de Tutiac; Syndicat Côtes de Bourg; Conseil Interprofessionnel du Vin de Bordeaux; Ecole du Vin; Château Couhins; Château Suduiraut; Château Lafite; Château Margaux; Château Coutet; Château Evangile; Champagne Devaux; Champagne René Jolly; Comité interprofessionnel du vin de Champagne; Champagne Nicolas Feuillatte; Champagne Dauby; Champagne Lucien Roguet; Champagne Mailly Grand Cru; Champagne Veuve Clicquot; Champagne Jacques Picard; Champagne Xavier Leconte; Champagne Piot Sevillano; Domaine Famille Bourgeois; Domaine Joseph Mellot.

Career opportunities

Advisory boards

Grape & wine production

Trade & wine marketing

Related industries

Admission & Qualification

How to apply Requirements Student life

Admissions are based on candidate’s qualifications (academic results, cover letter,..) and individual interview (Motivation, English language level,..)

Application deadlines

For enrollment in September, online application is open from October the previous year:

First session on 31 January
Second session on 30 April

Application file is available on online application system.

Please register here for an individual meeting with the head of the Master
Webinar

Application procedure

Your submitted application will be examined, then if it is accepted, you will be invited for an oral interview, which will take place in person or remotely.

A first selection will be done in February (for applications completed before end of January). Results will be communicated in February. The final selection will be done by the academic committee and the results will be communicated in June.

To attend this master course, students must have:

1/ completed a minimum of 3 years of bachelor studies in science, economics, marketing or other related fields.
It can be, for example, a “Bachelor of Science” (3 years of scientific training).

2/ a good English Language Level.

Since English is the official language of the programme, a good English speaking and writing ability is necessary. The following minimum scores are required:

TOEIC (reading & listening) score of 785
TOEIC (write & speak) score of 310
TOEFL (ITP) score of 550
TOEFL (iBT) score of 65
IELTS score of 5.5
Cambridge First Certificate of English (FCE)
Common European Framework (Languages): Level B2

These language requirements will not be required to those students whose mother tongue is English or who have completed their undergraduate studies in English, upon presentation of the relevant documentation.

Candidates will also be asked to prove their interest for the wine sector. Applications are examined individually.

The Master in Vine, Wine and Terroir Management (Vintage) provides students different registration options, namely initial or continuous training. Continuous training is only possible during the second year of the master where the student alternates periods of theoretical training with periods of practical training in a French company. The apprentice student is an employee of the company, where the duration of the apprenticeship contract is from 12 to 14 months maximum.

Each application is thoroughly analysed on a case-by-case basis. For all questions about admission requirements and procedures, please contact-us.

If applying students already have a 4-year Bachelor of Science degree in viticulture and enology, it is likewise possible to apply directly for the second academic year of the master programme in France. Please contact-us for more information regarding this registration option.

Practical information during your stay in Portugal

Living in Vila Real
Studying at the Universidade de Trás-Os-Montes e Alto Douro in Vila Real
See the guide for international students here
All housing options in Vila Real will be communicated to students by the master programme in relation with the international office of UTAD.

Practical information during your stay in Italy

Living in Piacenza
Studying at the Università Cattolica del Sacro Cuore di Piacenza
See the guide for international students
All housing options in Piacenza will be communicated to students by the master programme in relation with the international office of UCSC.

Practical information during your stay in France

Living in Angers
Studying at the Ecole Supérieure des Agricultures in Angers
See the guide for international students
All housing options in Angers will be communicated to students by the master programme in relation with the international office of ESA.

Tuition fees & funding

Tuition fees Funding

For the class intake of 2025 to 2026, the tuition fees for one academic year are:

9,900 euros
+ 105 euros (Student insurance for work experience and internship placements)
+ 100 euros (Participation costs for student life at ESA)
+ 92 euros (French tax contributing to student life on campus)

The second year of the Master Programme can be done either with a student status (fees above) or with an apprentice status. To become an apprentice, you must be 29 and younger at the start of the apprenticeship contract and be recognised as fit for the job.

The apprentice status implies both practical (in a hosting French company) and academic training (at ESA). The apprentice student will benefit from a monthly salary regulated by the French government and don’t pay tuition fees for the second year. To understand the 12-month apprenticeship calendar starting on 1 Oct of the second year, please see here the example for the academic year 2024-2025.

Tuition fees include:

Registration costs at the University of Angers
Study trips and visits in the various countries (Portugal, Spain, Italy, Hungary and France)
WSET level 3 award in wines (courses will be provided during the 3rd semester in Angers by a certified institution)

Tuition fees do not include:

Transportation costs between partner universities at the end of each semester
Students should also cover their own traveling costs to Hungary for the study visit at the end of the semester in Italy
Everyday student expenses (accommodation, meals, health insurance…)

Special notice for the study trips:

Financed by Master programme: Accommodation, Breakfast, Bus transport, Wine tasting sessions
Financed by students: Some lunches, Evening meals