Take part and implement the company quality policy, in agreement with all the internal and external partners involved.
The oenologist may hold two types of functions : oenologist in winegrowing production (large winegrowing facility, cooperative cellar, trading company) or consultant oenologist (employed in an oenology Center, or Laboratory, or independent consultant)
In charge of the cellar where the winemaker produces the wine, from the arrival of the grapes until bottling.
To tend the vineyard, harvest the grapes, produce, then sell the wine, the winegrower’s job is hard and learning is never ending. In a country famous for its great “crus” amateurism has no place.
The vineyard manager organizes all the work connected to the vineyard, in order to get the best quality grapes, respectful of environment.
Multi skilled, the tractor agent is present at all times of the vine and soil cycle. It performs all mechanical tasks, adjusts and maintains the equipment, and assess its correct use.
More or less multi-task depending on the size of the facility, the winegrowing skilled operator is present at all the stages of the vine cycle.
From the arrival of the grapes in the cellar until the shipping of the bottles, each stage is under the cellar manager’s control. In a cooperative, at a winegrower’s or at a trading company, their level of responsibilities vary according to their level of education.
The Pre-Qualification for Vineyards Occupations prepares to the discovery of Champagne region (general information about the region, the types of grapes, the jobs…) and to the job of vineyard operator (work in the vineyards, preparation to the pruning training, type of canes….) This program lasts one month.
This training for Secretary in the winegrowing/winemaking field is open to persons over 18 , having completed the Baccalaureate Accountancy/Management, or having reached this level, to job seekers, and to employees. It allows the acquisition of knowledge about the winegrowing/winemaking sector : the world of wine and vine, the art of tasting, and the welcoming of customers (cellar visits in French and English). The trainees get 315 training hours at the Center, and 140 in work placement.