Winery Profile

Palmira, Oliviero and Cinzia Visintini are wine geeks of the best kind. You can see Slovenia from their farm, it’s the next line of low hills on the horizon, 6km away. Their grandfather Domenico Visintini bought the estate and its ruined medieval tower in 1884. A respectable portion of the original 13th century cellar is crammed with Palmira Visintini’s personal wine stash. Amphorae of biodynamically farmed Pignolo line the hallway outside. In another restored alcove rest bottles of Refosco di Peduncolo Rosso and other cool indigenous grapes: Fruili actually has more indigenous reds than whites. The Visintini siblings do fine work with both.

Visintini is a clean, organized, efficient modern winery. The family are intellectual and inquisitive about wine, connected to the larger world outside of the Colli Orientali DOP and at the same time very aware of farms making interesting wine in Friuli. It’s fun to watch them hang out and talk shop with other growers in the local oenoteca in Cormons. Gossip about Colli Orientali and Collio is passed around, along with many bottles of the best wines of each DOP. And abundant prosciutto.

The Visintinis farm twenty five hectares of indigenous grapes (Ribolla, Verduzzo, Friulano, Franconia) the bulk of which are in close proximity to the cellar. The winery was significantly expanded in 1976 by Andrea (the trio’s father) allowing for their current robust 140,000 bottle annual production, more or less. The new portion built by Andrea rests a full six meters underground, perfect for long term storage of the estate’s amphorae and bottle-aged reds. Andrea also installed the mixture of cement and stainless steel tanks that are used to ferment and age Visintini’s white wines. Their guiding principle in the cellar is to do as little as possible. In the fields Oliviero is charting a path toward biodynamic agriculture. After years of organic farming they are recently certified, and have begun making their own biodynamic composts and other preparations.


“The shared demeanor of the three Visintini siblings (Palmira, Cinzia, and Oliviero) is self-assured, hard-to-rattle. They make a wicked addition to a night of dining! The Visintinis are pretty animated, they are definitely having fun with it. It bleeds into their work: this is biodynamic farming without the hushed-tones reverence.” –Jay Murrie, Piedmont Wine Imports



Wines

Bianco di Cinzia: Certified organic. 70% Pinot Bianco, 30% Friulano. Guyot and Cappuncina trained vines planted in ecocene marl and clay soils. The vineyards are near Gramogliano, in the hilly heart of the Colli Orientali DOP. The fruit is hand-harvested in mid-September, de-stemmed and then fermented with native yeast in temperature-controlled stainless steel. After battonage, the wine is aged in tank until the following March when it is bottled. 500 cs produced.

Rosso di Palmira: Certified organic. Cabernet, Merlot and Schioppettino (Ribolla Nera) grown at 200 meters above sea level in terraced Ponca (marl) soils near Corno di Rosazzo. Hand-harvested, 100% de-stemmed then crushed in a soft pneumatic press. The wine has a short cool maceration period, followed by fermentation with native yeast in temperature controlled-stainless steel tanks.

Location


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