Bordeaux / Basque Country / Navarre, May 2026. The University of Bordeaux (UBx), the University of the Basque Country (EHU), and the Public University of Navarre (UPNA) have signed a collaboration agreement that strengthens this innovative international dual degree program in the field of oenology. This program has boosted international enrollment in recent years since

One of the defining strengths of the  Innovative Enology Master is its commitment to hands-on learning, closely connected to the realities of today’s wine industry and to the professionals driving its future. As part of this approach, students recently visited the new LEV2050 facilities, a company specialising in applied industrial microbiology and the development of

Learning from real-world challenges is one of the defining features of the Innovative Enology Master. This time, the classroom became a space for creativity and collaboration thanks to a unique initiative: developing a communication strategy for Bodegas Hesvera. The idea came from Emilio, one of the programme’s students and a member of the family behind

How do consumers perceive a wine? Which sensory characteristics influence their preferences? At the Innovative Enology Master, students have the opportunity to answer these questions by completing an experimental Master’s Thesis based on real industry challenges. One recent project focused on sensory analysis and consumer acceptance of different Rioja Alavesa Designation of Origin wines, combining

Keeping up with the latest scientific advances is a key feature of the Innovative Enology Master. As part of this commitment, students once again had the opportunity to attend a specialised session led by Víctor Puente, Technical Director of Laffort Ibérica, one of the world’s leading companies in oenological solutions. During an engaging tasting session,

On May 8th, we had the opportunity to visit the Itsasmendi Winery, located in the heart of the Urdaibai Biosphere Reserve. Guided by technical director Garikoitz Ríos, we explored an innovative winemaking project, deeply connected to its environment and identity. Gari was an outstanding host: a natural communicator, enthusiastic about his work, and generous in

On May 7, we had the pleasure of welcoming the oenologist and wine consultant Ana Martín Onzain, as part of the course “Impact of Viticulture on the Sensory Characteristics of Wine.” Ana took us on a sensory journey through different wines from various regions and production systems.

We celebrated 15 years of the course “Impact of Viticulture on the Sensory Characteristics of Wine,” which brings together leading professionals, combining theory, tastings, and visits to wineries and research centers. As part of these activities, on April 29th we visited the ICVV – Institute of Vine and Wine Sciences, at the La Grajera Estate

In yet another course, Maurice Chassin has helped us lay the foundations for sensory perception in wine and interpretive sensory evaluation, an essential practice in the winery to guide the type of wine and sensory characteristics desired in the product.