Our History
Pairing more than 100 years of experience in the design of oenological products with renowned expertise in oenology contributes to the guaranteed success of wine producers worldwide who have chosen MARTIN VIALATTE’s oenological products.
1922
Creation of the SOFRALAB-MARTIN VIALATTE® company by Mr Martin and Mr Vialatte.
Creation of a research and analysis laboratory, which has been part of the company’s DNA for over 90 years.
Study and research on oenology.
Technical assistance for wine producers and businesses.
1968
BAKTOL®: Development of a vast range of potassium bisulphite solutions to adapt to a more rational use of the grape harvest up until the bottling stage.
Fish glue and egg gelatine (ALBUMINOCOL®): study on the origins and selection of raw materials.
1983
Launch of the first gum arabic of Seyal and Verek origin.
1985
GELISOL®: pioneer in the development of a specific fining range (gelatine).
1985
In-depth study of bentonites from forty deposits in order to select a range of 5 bentonites. Launch of the first 2 bentonites in the ELECTRA® et GRANULA®range. Then, a very pure and highly activated calcium bentonite, MIRACOL, recognised for enabling lower bentonite doses while respecting the characteristics of the wine’s profile.
1989
Work on oenological tannins, creation of TANIXEL® chestnut tannins and the VITANIL® range.
1990-2000
Development of yeast ranges in collaboration with French research institutes (IFV, SICAREX) in all French terroirs, to ensure the continued biodiversity of French grape varieties.
1996
Started working on plant proteins. Pea proteins are chosen by MARTIN VIALATTE® and are the first plant-based alternative to animal glue in oenology.
1997
Work on the selection of raw material and production of a grape skin tannin: TANIRAISIN
1999-2004
Research and trials on tannins and extraction enzymes in winemaking, in partnership with the Gironde Chamber of Agriculture.
2004
Started working on Carboxymethylcellulose (CMC), a cellulose derived from wood, for the tartaric stabilisation of white wines.
2005
Launch of the PROVGREEN® range, the first range of products based on pea proteins.
Validation of plant proteins by the International Organisation of Vine and Wine (OIV) and by the European Union.
2008-2012
Selection and launch programme of the VIALATTE® FERM range, a new generation of yeasts for the 90th anniversary of the MARTIN VIALATTE® company.
2009
Launch of the CRISTAB® GC (CMC) range.
2010
Awarded the INTERVITIS prize for the MARTIN VIALATTE® “Allergen Free” products.
2012
NEO® range, protection of the aromatic potential of wines.
2015
KTS® range, elimination of undesirable microorganisms and molecules.
2015
ORIGIN® range, protection of wines against the negative effects of heavy metals.
2017
KTS® FLOT – Launch of the first 100% vegetable alternative to gelatin.
2017-2020
ANTARTIKA® range – New generation of tartaric stabilisers based on a new biopolymer authorised by the OIV and a plant-based polysaccharide.
2019
New product in the KTS® range, KTS® FA is a biocontrol agent of plant origin that regulates the microbial diversity of musts.
2021
Launch of OENOTERRIS® and its reasoned agro-oenology programs.
In a few numbers
years
A century of expertise! We have been by your side for a 100 years, ensuring that we continue to live up to consumers’ expectations of oenology and evolve with the times.
countries
Presence in more than 45 countries around the world.
distributors
MARTIN VIALATTE® works with a vast network of distributors across France and worldwide.
microvinifications
Established 15 years ago, the experimental cellar has become a cornerstone of the Innovation-Research-Development department. More than 1000 samples are analysed in August/September/October.
Satisfaction ratings you have given to Martin Vialatte: 8/10
Thank you for choosing us.
Because your satisfaction matters most, MARTIN VIALATTE endeavours to regularly obtain feedback from its clients. Every single day, we strive to keep improving and providing you with solutions that rise up to your needs and expectations. Keeping the lines of communication open with you on the field enables us to know you better and determine which areas we can improve on in order to become better versions of ourselves.
In brief...
