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.
The majority of the Visintini winery vineyards have almost 35 years. In the last few years they have been extirpated the old vineyards with low density plants per hectare, to plant new vineyards with autochthonous variety of high density stump per hectare (5000/6000).
This system allows to significantly improve the quality, because you get the same production per hectare, but with half of the load per plant.
It’s important to note that the company adheres to measure "F" Regulation of the European Community for a low environmental impact.
Making the change to production in line with organic guidelines is therefore not a luxury for us, but a matter of course: because we want only the best. This ecological awareness is a requirement for the excellent quality of our grapes and means more aroma, more enjoyment and an extra helping of good taste.