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Organic dynamics at Ribeauvillé

 

 

In 2008, wines displayed the highest rate of recruitment (+29%) of all products grown organically (cereals, fruits and vegetables...) in France according to a CSA survey carried out for an organic agriculture agency, ‘Agence Bio’. Wine merchants, restaurant owners and supermarkets are developing their offering of organically grown wines to meet consumer demand.

The area devoted to organic grape growing in France progressed by 20% in 2007 to reach 55,000 acres. Alsace is a pioneer in this field since already 173 wine producers in 2008 (there were 96 in 2007 !) have switched over to “organic”, representing 5,850 acres amounting to 8.6% of the vineyards in the region of Alsace.

Like our German neighbors, the inhabitants of Alsace were very early to pay attention to natural resources preservation: the forests, the Ried plain and grape-growing landscapes.

At Ribeauvillé, all of our vineyard is worked using “reasonable means of agriculture”, meaning minimal and careful use of synthetic products controlled by a Quality Chart signed by all of the wine producers.

The priority is given to the vines, so that they create their own defenses, and to working the soil so that it regains life and offers all of the richness of the terroir to the plant.

Jean Baltenweck, was the first to adopt organic agriculture on his entire vineyeard, now imitated by Bernard Bagy and Fabrice Guyot.

Progressively, the Cave is extending this method to all its vineyeards. Of course, the objective is to respect the environment by enhancing the interactions between the vines, the soil and the climate... but the end goal is also to make the finest wines.

The development of a more ecological method brings about better knowledge of vines and consequently, better grape quality. Organic agriculture requires more presence in the rows, a greater observation of nature, better listening to the plants and soil... all the elements that enable the harvest of the most beautiful grapes.

Agriculture with more reasonable means also enables lower yields to be obtained, with small but fruitier berries, greater vigor and resistance of vines that will therefore express their “potential” still more.

Our “organic” wines are generally more concentrated, with better acidity, better keeping potential and a “personality” that is often more marked .

As Bernard Bagy says it very well in his interview, grapes produced organically make you want to bite into them ... and that is the best witness to their quality!

No insecticides are used on Jean’s vineyard; the entire surface is in grass. The grass is cut regularly to avoid excessive competition for the vines that also need to find the means to nourish themselves and the soil is tilled, especially around the base of the vines, to enable it to provide the trace elements essential for the life of the plant.

The organic fertilizers, composts and manure free up the minerals in a slower way, thereby contributing to soil stabilzation and better root development.

Jean uses organic matter gathered on the property (nettles, horsetail, comfrey, willow...) to concoct teas and spreads that foster the stimulation of the vine's natural defenses. These teas allow a lot of silica to be extracted from the soil, which contribues to resistance against certain diseases by thickening the plant's cellulosic walls. The compost used for fertilization is also produced on the property made from grape-cake, ground branches and manure. 

Fruit trees are progressively being replanted to recreate biodiversity in the vineyeard. The orchards also attract birds and animals and allow the vineyeard to play a "social" role once again, a venue to meet friends and a gathering place for family. 

In short, the development of organic agriculture is a true “upward spiral”: it enables better wines to be produced in a healthier environment, favorable to the fulfillment of men and a life in harmony with nature.