About This Franconia
100% Franconia violets, pomegranate and blueberrry. Less than four miles from the border with Slovenia - the Visintini Family continues the work of their great-grandfather, Domenico, who bought the estate in the late 1800s. Their wine cellar dates to the 1200s but their winery is very modern. This Franconia is hand-harvested and fermented in cement tanks. No manuiulation or additives. Clean Wine. While work in the cellar is minimal, Visintini's work in the vineyards is extensive. With certified organic vines moving toward biodynamic, the Visintinis are continuing the 800 year legacy of their land. Heavier, creamy cheeses and spicy sausages are great pairs fr this Franconia!
About Visinitini from Piedmont Wine Imports in Durham
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, wine that won’t be ready to sell until 2016. In another restored alcove rest bottle 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.