Terroir Academy

Our training project

Training for Sommeliers Academia del Terruño

What does “terroir” mean? 

The Terroir Academy is a groundbreaking training project that analyses the “terroir” in detail.

We know that the terroir is what shapes the wine’s profile: it includes the soil, the climate, the grape variety and the human factor. All of these elements determine the quality of the end product, but to what extent? Should we believe everything we are told about wine?



Provide professionals with an adequate handling of the "Terroir" concept in a way that allows them to faithfully transmit the uniqueness of a wine project. The Terroir Academy is the definitive complement to the academic programs of viticulture and oenology.

To whom is it addressed?

  • Active sommeliers
  • Sommeliers in training (Sommeliers Schools)
  • Hospitality Schools
  • Commercial teams specialized in the sale of wine
  • Specialist store managers

Our Methodology

The Academia del Terruño is a training with useful, novel and updated content, integrating a technical and scientific part with a more practical and participatory part.

The sessions explain the influence of soil, climate, variety and man on the characteristics of wines and offers a didactic sensory experience of tasting each of these factors. These are the four pillars of its methodology:

1. Climate

  1. 1.1. Climatology
  2. 1.2. Types of climates
  3. 1.3. Geographical factors
  4. 1.4. Meteorological factors
  5. 1.5. Heat summation
  6. 1.6. Climate change
  7. 1.7. Tasting session: The Climate

2. Soil

  1. 2.1. Edaphology and soil formation
  2. 2.2. Soil parts
  3. 2.2.1. Granulometry and texture
  4. composition
  5. 2.3. Water in the soil
  6. 2.4. Soils and wines with their own name
  7. 2.5. Tasting Session: The Soil

3. Variety

  1. 3.1. Origin of current varieties
  2. 3.2. Genotype and Phenotype
  3. 3.3. Evolution of the varieties, the hybrids
  4. 3.4. Autochthonous varieties
  5. 3.5. Plant cycle and global warming
  6. 3.6. Tasting Session: Varieties

4. Human factors

  1. 4.1. Factors
  2. 4.2. Intentions
  3. 4.3. Constraints
  4. 4.4. Advantages and Limitations
  5. 4.5. Decisions
  6. 4.6. Trends
  7. Tasting

Our Experts

We have put together an outstanding team of collaborators, all of whom allow us to analyse the terroir from different viewpoints. Our advisory committee:

María José Huertas

Agricultural engineer and sommelier at La Terraza del Casino, winner of the National Gastronomy Award

Agricultural engineer and sommelier at La Terraza del Casino (Madrid). Her experience and superb eye for selection mean that her wine list is one of the most highly commended. Her style of wine-tasting, and how she describes their aromas and characteristics, is a testament to her great sensitivity.

Nathanaël Berbessou

Founder of wine website Bodeboca.com

Co-founder of the wine website Bodeboca.com. He is part of the upcoming generation of multi-talented wine professionals: he is a wine enthusiast, and an expert in marketing and e-commerce. He has revolutionised online wine sales.

Pedro Ballesteros MW

Master of Wine

Agricultural engineer and Master in Viticulture and Oenology. He obtained the WSET Diploma with a distinction, and he became Master of Wine in 2010, the first Spanish person to do so. He is dedicated to promoting Spain’s fine wines, and he has expert knowledge in the magnificent diversity of the country’s soils, grapes, climates and styles.

Vicente Sotés

Documentalist Professor of Viticulture, Universidad Politécnica de Madrid

Vicente Sotés holds a PhD in Agricultural Engineering, and he is Professor of Viticulture at the Madrid School of Agronomists. In recent years, his work studying vineyards has been crucial for the research and advances in modern viticulture. His publications serve as a scientific basis for the sector, on a global level.

Ángel Anocíbar

Technical Director, Abadía Retuerta

PhD in Oenology and Ampelography, University of Bordeaux. He has been in charge of viticulture and oenology at Abadía Retuerta since 1996. His award-winning research and experimental work has been featured in various publications, including the American Journal and the Revue d’Oenologie (France). In 2005, he was named Winemaker of the Year at the International Wine Challenge, London.

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