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

Easy-drinking red wines

Saccharomyces cerevisiae - Fresh and fruity, notes of blackcurrant and blackberry
Complex organic nutrient to promote the production of fermentation esters.
A combination of yeast and plant-based polysaccharides that quickly boosts fruitiness, volume and sucrosity.

Microbiological stability

Preparation based on activated chitosan to prevent or reduce microbial contamination of musts.
Preparation based on activated chitosan to control the development of microorganisms responsible for organoleptic deviations in wines.
A fining product based on chitin-glucan and pea proteins that combines a clarifying effect with the elimination of off-flavours.

Fresh, fruity white and rosé wines

A combination of plant protein and chitin derivatives for optimised fining.
Saccharomyces cerevisiae - Freshness and very expressive exotic thiols
Yeast autolysate for complete supplementation of musts before AF.

What's new

News and trends

Catalogue 2025-2026

Find all the tools you need to guarantee the drinkability of your red wines and the freshness of your white and rosé wines.

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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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NEW - SO.THIOL®

A yeast strain to ensure the freshness of wines of all colours.

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