Testimonials and results

The Peladan family settled in the hamlet of Arnasseaux, in Cardet, over a century ago. Guilhem is constantly improving its production and hopes to switch to organic within three or four years. During a recent Open Day, he saw the evolution of his soils seeded with BACTÉRIOSOL.

"A SOBAC technical sales representative came on a day when I had time. He stayed half a day. What I liked was the idea of fertilizing differently, using the stocks that are in the ground. I kind of had forgotten this life. In 2014, I did a test on 4-5 hectares. I didn’t see much at first. Our soils are rich, and the vines do not particularly suffer. I continued because there is a real follow-up by SOBAC and little by little, I started to understand better what was happening. I asked for a soil profile and that’s when I saw the real differences. There was better water intake, roots were going down deeper. There was also a better distribution of copper residues and the pH was more even from top to bottom.

The density of earthworm galleries and the homogeneity of the humidity were impressive. In terms of drought, I see better resistance here

The earth captures water better and soils recover faster. In fact, it was my environmental fibre that made me go to SOBAC. I had the idea of getting closer to organic to limit the impact of viticulture on the environment. When we sell wine, we sell dreams. And today, what makes consumers dream is respect for the environment. I entered into a global approach with the stopping of mineral fertilizers, stopping weeding so that the action of BACTÉRIOSOL is even better. We have high yield targets and we are keeping a good average. There are no missteps. Depending on the terroir, we produce an average of 70-80 hectolitres per hectare. We have economic challenges to meet.

When I see the roots of the vines which now go down to two meters, I tell myself that it will influence the terroir side of my wines

BACTÉRIOSOL is not enough, it is part of a process. It is one more tool for the winemaker. In terms of wine quality, there are better acid balances and the preservation of aromas through time is superior. We cannot revolutionize everything; we must do things with method and gentleness. BACTÉRIOSOL is a good link to go organic. What is complicated is to protect the vine without systemic products, to stop weeding. It is important to reduce our impact. Working for the planet takes on real meaning today. I still lack a little perspective but I am going in the right direction, namely to protect the health of my employees, mine and that of my family, to improve the quality of my soils, and in the end to better sell my wines.  In terms of health, people of my generation have broken the taboo and the MSA (agricultural social security) has also recently put pressure on the risks run by employees and winegrowers.

We have economic challenges to face, but it is an additional motivation to continue. I found the desire to go work in the vineyards. Everything that will be done to reduce the chemical will be important. It also gives us arguments to keep young people on our farms. BACTÉRIOSOL is an important element in the chain, but we also need to develop our winemaking methods”.