Product families Traditional method

After 5 years of research and experimentation, the Station OEnotechnique de Champagne has selected the SOEC® 1907 strain, a hybrid that was specially developed to produce fresh, aromatic sparkling wines even in wine-growing regions subject to high temperatures.

A plant-based fining product specially developed for the treatment of musts intended to produce sparkling base wines and still wines.

Organic arabic gum for the colloidal stability of organic red wines

Specifically for direct inoculation of yeast

Plant-based oenological carbon suitable for use in food. Its qualities make it excellent for destaining white musts and wines.

ADJUVANT 100% combines an alginate and a specific natural cellulose. It aims to improve alcoholic fermentation and enable the formation of a cohesive yeast deposit that does not adhere to glass, in this way facilitating riddling using the traditional method.

Management of excess calcium in wines

Improves foam quality and aromatic freshness pre-bottling

Microfiltered, partially hydrolysed Acacia Seyal gum, ideal for improving foam quality.