ALL COURSES ARE GIVEN IN FRENCH !

A day to understand, produce, and effectively use oxygenated compost teas to strengthen your soil biology and gain autonomy in managing your vineyard.

Why participate in this training?

• Understand the role of microbiology in vine health.
• The 5 impacts of soil microbiology on the vine.
• Solve the nitrogen problem in musts.
• The 10 key factors to know for producing high-quality oxygenated compost tea.
• Learn 4 recipes tailored to your vineyard's needs.
• The 2 application methods for the vine.
• Avoid the most common mistakes during brewing and application.
• Leave with a method directly applicable to your estate.

Practical aspects include:

• A brewing demonstration.
• Case studies.
• A soil profile pit observation.
• Exchanges on recipes and applications.
• Q&A and personalized advice.

By the end of this day, you will be able to:

• Understand the interactions between soil, microorganisms, and the vine.
• Evaluate the quality of a compost tea.
• Produce effective and reproducible TCO.
• Choose the recipe adapted to your objectives.
• Integrate this approach into your technical itinerary.

Who is this training for?

• Winemakers in organic, biodynamic, or conventional farming.
• Beginners wishing to discover TCO.
• Users wishing to improve their practices.

How does it work?

The training will take place in person in Switzerland on Thursday, November 12, 2026, at Biodynamie & Cie.

A day alternating theoretical lessons, case studies, practical preparation of compost tea, and study of application methods.

The meal (optional) will be organized at a restaurant located 5 minutes from the training venue.

The training will be conducted entirely in French.

Dates & Times

Thursday, November 12, 2025, from 9:00 AM to 5:00 PM.

Location

At Biodynamie & Cie, Route de la Rameau 5, 1955 Chamoson, Switzerland

Number of participants

35 spots available

Cost

120 CHF VAT included - Your participation is validated upon receipt of your payment.

Meals at an additional cost (Daily menu and drinks at 30 CHF VAT included per meal at a restaurant in Chamoson). To be paid separately if you dine with the group.

The trainer

Étienne Roulin - Founder of Microsol

Étienne Roulin supports farmers, winemakers, producers, and public authorities in their agroecological transition through an approach based on soil ecology, regenerative hydrology, and microbiology.

With over 1,200 soil profiles conducted in the field, he develops strategies adapted to each context to durably improve soil functioning, crop resilience, and producer autonomy. As a trainer and speaker, he regularly intervenes for organizations such as Bio Suisse, Plante & Cité, and other professional bodies.

His training focuses notably on oxygenated compost teas, biological soil fertility, and practices favoring agroecological transition.

His resolutely pragmatic approach aims to make scientific knowledge accessible to all so that every producer can understand their soil's functioning, gain autonomy, and durably improve the quality of their production.