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Testimonials and results

Testimonial and results
M.koch, a winegrower in Bas-Rhin, France.
Pierre Koch
My profit margin has increased
Winegrower
2015
Nothalten
67680
Bas-Rhin

Crop/Production

François et Pierre Koch de " l’EARL Pierre et François Koch ",  viticulteurs à Nothalten (Bas-Rhin) depuis 1991. Ils cultivent 15 hectares de vignes de différents cépages d’Alsace : Sylvaner, Pinot gris, Muscat, Pinot noir, Gewurztraminer, Crémant et Riesling en grand cru. Ils sont utilisateurs depuis 2005.

 

François and Pierre Koch of the limited partnership " EARL Pierre et François Koch ", winegrowers in Nothalten (Bas Rhin in France) since 1991. They grow 15 hectares of different vintages of Alsace grapes : Sylvaner, Pinot gris, Muscat, Pinot noir, Gewurztraminer, Crémant and Riesling grand cru. They've been working with SOBAC since 2005.

Product/Usage

  • Bactériosol concentré (since 2005) / Fertilization of the vines.

Testimonial

Le domaine Pierre Koch et fils exploite plusieurs terroirs prestigieux et depuis plus d’une décennie, il fait confiance au procédé SOBAC pour homogénéiser ses parcelles.

 

The Pierre Koch & Sons estate covers numerous prestigious " terroirs " and, for over a decade, they have put their trust in SOBAC to unify their plots.

" With Bernard Streng, another Alsace winegrower, we met with Marcel Mézy in 2002/2003 in Burgundy. He talked to us about his process and it immediately interested us. It was a non-chemical approach that took soil biology into account. It got us out of the chemical spiral. 

When I met Marcel Mézy, I was already into soil protection.
I did a three-year test on a small plot. I soon saw the differences in terms of vigour and cover.

 

the structure of the soil became crumblier


Something microbial was happening in the soil. We quickly decided to switch a large part of the estate to Bactériosol. Actually, everywhere it was lacking vigour. That was about ten years ago, and what I first remember is the uniformity of the vine stems.
I had one plot that was wasteland. It used to be a vine in the 1950s / '60s that was subsequently abandoned. The soil is very heterogeneous. On the part where there had been very little vigour due to lack of soil, in the first two years, humus very quickly re-established itself, the soil became darker. The humus developed much more rapidly. That was decisive.

 

All plots considered, I find this homogeneity which appears everywhere. In a conventional system, there are always shoots that are less or more vigorous, places drier or wetter, but now with Sobac it is real harmony that is setting up.
Previously, we regularly used to add a bit of nitrogen, 20-30 units, a small dose of mineral fertiliser, guano as well, and all that cost money. I've stopped virtually all that.

 

My profit margin has increased


Grapes now ripen more uniformly. It happens earlier and is more consistent. There is more structure in the foliage, more homogeneity and the stock works longer. There is less stress in summer.
We've clearly seen it this year. The plots fed only by nitrogen, minerals, were green very early in spring, but went yellow, the vine stocks weren't working any more. With Bactériosol, they stayed green longer.
Of course there's been a bit of stress in the young vines where rooting is not yet established. But in older ones, there is less stress than previously. 

 

I'm an independent wine grower and consumers are receptive to chemicals being abandoned provided prices remain acceptable. I believe I've found a good compromise that will even improve things. Consumers today are receptive to anything that protects the environment.

 

Without adding fertiliser, we have maintained our yields for the past 5/6 years, despite climatic fluctuations


The homogeneity is actually global and I'm pleased about that. We're mitigating fluctuations due to climate, year by year. 
For some years now, analyses of our mash coming out of the press have shown very little nitrogen deficiency; as a result, very few corrections need to be made.
We've had very few fermentation completion problems for years now. Ten/fifteen years ago, we had many more concerns about problems that would stop fermentation.

 

In ten years, my profit margin has increased. It's not easy to quantify, but it's true. 
There are still changes to be made. We need vines that are even more homogeneous, in terms of vigour, while producing healthy grapes. I believe it will be relatively easy if we continue on this path. 
We're much more self-sufficient these days. In ten years, other people's views have changed. We have definitely won recognition. "
 

Results

They use Bactériosol (since 2005), to fertilize the vines.

 

  • They use Bactériosol (since 2005) to fertilise their vines.
  • The soil structure is more crumbly
  • Better cover.
  • More uniformity in vine shoots.
  • Humus develops  much more rapidly.
  • Profit margin has increased.
  • More structure and homogeneity in foliage.
  • Less stress on the vines.
  • Better resistance to climatic fluctuations.
  • More self-sufficiency.