To maintain unchanged the tastes and fragrances of the grapes, the Visintini philosophy is to work the wine as less as possible. The family makes use only of pneumatic presses (for soft pressing), special equipment to check the fermentation (to maintain fragrance and scent) and static decantation which allows natural clearness, to obtaining typical, fresh, fruity and soft wines.
In the cellar were replaced all the cement and inox tanks with new thermo controlled steel-inox tanks, these permit an excellent control of the fermentation temperature.
It was decided to replace the old equipment of the cellar with modern equipment. It was decided to build a room for oak barrels, an underground cellar for the bottle-storage and a winery selling point with an adjacent tasting room.
The implementation of these improvements helps to enhance the winery's image and certainly improve the quality of the wines produced.
Most of the Visintini vineyards are at least 35 years old. In recent years, the old vineyards with low density of vines per hectare have been uprooted, replanting new vineyards with high density of vines per hectare.
This system makes it possible to significantly improve quality, as the same production per hectare is obtained, but with half the load per plant.
Therefore, even the transition to organic cultivation and production according to the relative standards are not a luxury for us, but a foregone step for those who want only the best. This ecological awareness is the prerequisite for the excellent quality of our grapes and implies more aroma, more pleasure, more good taste.