Champagne technological sector
by the Station Œnotechnique de Champagne®
Traditional Closed tank
Charmat Method technological sector
used for Prosecco wines
A Storysince 1971
The STATION OENOTECHNIQUE DE CHAMPAGNE® is created in Magenta by Pierre Martin and Georges Hardy
The GYROPALETTE is created. The founders of the STATION OENOTECHNIQUE DE CHAMPAGNE® team up with Jacques Ducoin and Claude Cazals, winemakers and owners of the patent of the future Gyropalette, to develop the famous automated riddling system that revolutionised the process of riddling champagne.
The first alginate-based riddling adjuvant for sparkling wines, designed for automated riddling.
The STATION OENOTECHNIQUE DE CHAMPAGNE® opens in Bar-Sur-Seine.
The SITEVI gold medal is awarded to MOSALUX, a system used to measure the foaming properties of wine.
SOEC joins the SOFRALAB group
The STATION OENOTECHNIQUE DE CHAMPAGNE® opens a branch in Reims
OENOTILUS®, an internal aphrometer which measures the pressure and temperature inside the bottle. It allows you to control the prise de mousse during the vinification of sparkling wines.
ISO 22000 certification. SOEC is ISO 22000 certified for the production and packaging of oenological products. This is a guarantee of quality and food safety that is an integral part of our ongoing efforts to improve our products.
SP Organic. Yeast from the Champagne vineyards, certified according to American regulations (NOP) for organic production.