Within our company’s strategy, Research and Development plays a major role for the development of the SOEC. Carried out by a multidisciplinary team of researchers, our research work is based on specialized tools, such as a microbiological, enzyme and biochemical laboratory. These assets, both human and financial, allow us to develop enological products, in the constant goal of improving vinification processes. Together with a vast network of international scientific partners, we support: research institutes, technical centres and universities in order to benefit from the knowledge of foremost international enology researchers. Our products are then tested: micro-vinifications and cellar experiments are carried out under real conditions. Thanks to these resources we can develop performing and efficient enological products, to better control and improve the different vinification steps in order to increase the quality of your sparkling wines. Our research treats with problems that our customers encounter in sparkling wine producing areas: microbiology (yeasts and bacteria), treatment and stabilization of base wines, bottle fermentation. Our Research and Development team works on the entire elaboration process of wines made according to traditional methods, cremants, Charmat method, etc.… Our research is always applied.