First a general agricultural training, then a BTS in viticulture and oenology allowed me to acquire a practical training and technical knowledge very useful to have a complete vision of the profession. Pruning the vines, devatting, bottling are all tasks that train the mind and the hand. Then, from 1989, I followed a classic university course with my entry to the Institute of Oenology in 1989. Today, I have several functions. I am mainly in charge of research at the Demptos cooperage since 1991, author of technical books, consulting oenologist and teacher-researcher at the University of Bordeaux, where my office is located (Emile Peynaud’s office, which was later Pierre Sudraud’s office) and the laboratory, the one occupied not so long ago by the university of oenology and the fraud control.
As a specialist in red wines and phenolic compounds, I have been working for more than thirty years to improve the knowledge and technologies of wine maturation in general and barrel maturation in particular. My professional environment pushed me very early to go beyond the cellar doors to develop oenological consulting activities. This last facet of my professional puzzle has given me the pleasure of discovering exceptional vineyards throughout the world and of signing new wines here and there.
