The Sparkling LAB

Le Sparkling LAB is a new space dedicated to innovative projects and processes.

A 300m2 tent will bring together dynamic players from different areas of the sparkling wine sector: viticulture, viniculture, packaging, marketing, digital, wine tourism.

It will be composed of several areas: Innovation Award winners, wine tourism, conference areas, coworking, and a friendly area: a coffee shop.

Every day

Discover the innovations of the 5 winners of the 2019 Innovation Award, organized by Epernay Agglo Champagne:

o VITIBOT – Bakus

o OENO CONCEPT – Remulab


o EOS – Harmony


The wine tourism area

In partnership with the CC de la Grande Vallée de la Marne, this space will offer innovative initiatives and projects in the field of wine tourism.

> Oenotourism LAB: the 1st promotion of this brand new incubator will be presented at the VITeff!

> A space dedicated to Virtual Reality will offer a 360° vision of Champagne!

> A storyteller bench will whisper you a story about Champagne…

The co-working space

Discover the co-working spaces of Reims (la Capsule), Ay (Zam) and Epernay (Pep’s) and exchange with co-workers from all horizons!

The event area

Discover all the programme very soon

The coffee area by Oma Coffee

Enjoy coffees from all over the world!


Tuesday 15th October 2019

10pm: Inauguration followed by the award of the 24th Innovation Prize and the Inaugural Course – Free by invitation only

12pm – 12:30pm: Mini “Bacchus” meeting organized by the G Institute. Chappaz of Vines and Wine   Free entrance

2:00pm – 3:00pm: The hour of the Pitch by the Marne Tourist Development Agency. The start-ups incubated by LAB Oenotourism will present their projects and innovations. –   Free entrance

3:00pm – 4:00pm: Feedback from the Reims Tourist Office on their new product “Harvest Day”.  Free entrance

4:00pm – 5:00pm: “Corporate social responsibility in the sector organisedby Epernay Agglo Champagne. Intervention by Greenflex and presentation of other initiatives in the agri-food and agriculture sectors to draw parallels with the Champagne sector. – Free entrance

5:00pm – 6:30pm: “Installing photovoltaic solar energy on your farm” organised by the Champagne Committee and Epernay Agglo Champagne

  • Presentation of the different solar electricity production solutions (self-consumption, injection into the total or partial grid) and the opportunities for photovoltaic development by Sandrine Bournaison, President of Grand Est Solaire
  • Feedback from experiences with photovoltaic installations in Champagne (in the presence of owners and installers): Champagne Paul Déthune, Champagne Drappier, Champagne André Heucq – Free entrance

Wednesday 16th October 2019

10:00am – 10:45am and 11:00am – 11:45am:Approach to the tasting “Words to taste” by VillaBissinger. –    Free entrance        

12:00pm – 12:30pm: Mini rendez-vous « Bacchus » organisé par l’Institut G. Chappaz de la Vigne et du Vin. – Free entrance

2:00pm – 3:30pm: Specialized press, bloggers: how to identify them & take advantage of a press reception” organized by the Epernay Tourist OfficeFree entrance

3:00pm – 4:00pm: Intervention on the Right to an Image and the “Loi Evin”, a law that severely limits the right to advertise alcoholic beverages, but which is regularly redesigned under the influence of lobbies. – Free entrance

4:00pm – 5:00pm: Workshops “Recycling business waste: cork stoppers, label backs, empty packaging” organized by the Champagne Committee and Epernay Agglo Champagne. Come and discover how your waste activities are recycled during the 3 workshops (3 tables, 15 minutes per table) – Free entrance

  • corks out of cork
  • back of labels
  • empty packaging

With the participation of ESAT des Ateliers de la Vallée, Avery Dennison and ADIVALOR. 

5:00 pm – 6:00pm: Sequence “Innovation funding” organized by “Grand E-Nov” Free Entrance –                         

Thursday 17th October 2019 / Oenoturism Day

9:30am – 12:30pm & 4:00pm – 5:30pm: Business meeting of the Wine Tourism Day organised by the Community of Communes of the Grande Vallée de la MarneFree entrance by invitation only

1:30pm – 3:00pm: Round Table on “new trends in packaging” organised by Vitisphère / la Vigne Free entrance

  • Speech by Anne-Catherine Vigouroux from Wine For Trade on the trends in export markets and expected in terms of packaging 
    • Testimonials from innovative winegrowers on this estate
/ Event off /

From 7pm: Bacchus special “VITeff” meeting organised by the G Institute. Chappaz of Vines and Wine. – Location: Sacré Bistro – 2 Place Auban Moët in Épernay / Free admission

Friday 18th October 2019

9:30am – 11:00am: Grand E-nov (Agence d’innovation du Grand Est)

11:00am – 12pm: Round table “DIGITAL! Skills near you” organized by CCI Marne Conseil with the interventions of:

  • David DUBUS, President of «to secure its data assets “.
  • Germain CHITTARO, Founder of “to make digital a business project”.
  • Frédérik ISTACE, CEO of Squirrel and Getting Nutz and Matthieu HYPPOLITE, pedagogical director “to train in digital”. Free entrance

12pm – 12:30pm: Mini-meeting “Bacchus” organized by the G Institute. Chappaz of Vines and Wine. – Free entrance

2:00pm – 3:00pm: “Défi Loges de Vigne” organized by the Summer Schools of Architecture and the Châlons-en-Champagne Urban Community. – Free entrance

3:00pm – 4:00pm: Workshop “Unesco: Tools for the appropriation of World Heritage inscription” by the Mission Coteaux, Maison et Caves de Champagne. – Free entrance

VITeff 2021

The 16th edition of VITeff will take place in Epernay from October 12 to 15, 2021.

Please complete this application form.

Registration will open at the beginning of 2021.

Innovation Area

In 2019, the 24th VITeff Innovation Prize organized by the Epernay Agglo Champagne rewarded the most innovative companies in the wine sector in the following categories:

  • Viticulture, rewarding the most innovative company in the wine sector, which cares for sustainable development (2000€).
  • Enology, rewarding the most innovative company in the field of sparkling wines (2000€).
  • Technological innovation “Process, products and consumables”, rewarding the company developing a technological innovation whether it is a process, a product or consumables (2000€).
  • Marketing/services, rewarding the company that will present innovative services, new sales strategies (2000€).
  • Jury prize, the “coup de coeur” will be chosen from the “official selection” made by the members of the jury (2000€).

Winners 2019

Category Viticulture

VITIBOT (Reims, 51)
This 100% electric and 100% autonomous robot is dedicated to winemaking work. It is a universal platform that supports viticulturists in the exploitation of their vineyards thanks to the latest technological solutions. It is designed to perform different tasks and, initially, working the soil.
Contact: Mathieu Nowara
Tel: +33 6 73 28 78 64 —

Category Enology

OENOCONCEPT (Epernay, 51)
Visualization of the movement and behaviour of the deposit in the bottle during the entire stirring cycle. It allows the stirring program to be adapted to changes in winemaking processes: bottle shapes, oenological products, reduction in process times, changes in wine compositions, etc.
Contact: Fabien Semence
Tel: +33 3 26 51 14 30 —

Category Technological innovation “Process, products and consumables”

Robot encartonnage
Multi-format coated bottle packer with bottle orientation in the box and installation of an anti-abrasion protection sheet for dressing. This compact machine can be adapted to different locations on customer sites.
Contact: Stéphane Lambert
Tel: +33 3 26 04 77 26 —

Category Marketing/services

EOS (Dizy, 51)
“Cap” device inserting the head of the cork after its sealing on large bottles, like jeroboams (3l) . The device makes it possible to harmonize the size of the cork heads and the rings of the large bottles in an aesthetic way.
Contact: Charles Barangé
Tel: +33 7 76 04 44 05 —

Jury Prize

Muselet YO
The three-legged muselet called “YO” is designed to hold the cork stopper on the ring in order to maintain the tightness. It has 3 legs unlike traditional snouts which have 4 legs. This concept makes it possible to reduce the weight of the wire harness by nearly 15 to 20%, and thus to contribute to the reduction of packaging.
Contact: Clovis Malherbe
Tel: +33 6 25 59 48 48 —