From 1922 to today

Our history

Since 1922, MARTIN VIALATTE® has been using its knowledge and know-how to meet the expectations and developments in oenology by relying on a team of oenologists.

At MARTIN VIALATTE®, every problem has a solution!

We accompany winemakers with a precise idea of oenology: to pass on the technical itineraries and methods that are the fruit of our experience and our “field” culture.

The innovation you need

INNOVATIONS
QUALITY
EXPERIMENTATION
RESEARCH
AND DEVELOPMENT
EXPERTISE

Our areas of expertise

MV Oenological itineraries

Botrytis management

Bio-control product for must micro-organisms based on Aspergillus niger chitosan.
Tannin combination specifically developed for the clarification and stabilisation of red wines.
Specific liquid enzyme preparation for clarification and filtration of musts and wines.

Colour stabilisation

Oeno2 enables us to adapt precisely to the wine’s needs by diffusing the quantity of oxygen that is necessary at each stage of the production process
Complex of condensed and ellagic tannins specifically formulated for the stabilisation of the colour of red wines produced by thermal processes
Yeast product rich in amino acids and reducing compounds to preserve the freshness potential of white and rosé wines.

Production of rosé wines

Specific combination of non-allergenic plant-based fining agents for optimised flotation of musts.
Innovative and specific must fining product to limit the risk to limit the risk of degradation of thiols.
Yeast for the production of aromatic white and rosé wines.

What's new

News and trends

New Technological Booklet

The balance of wines, between roundness and freshness

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What if the answer to a controlled oenological itinerary could be found in the vineyard and the cellar?

Discover the OENOTERRIS ® reasoned agro-oenology programmes

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The OENOTERRIS concept in pictures

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