Società Agricola Visconti Massimo & C.

Vernasca

The Cellar

Cantina Visconti, one of the few wineries that maintains and protects a very old tradition, has been producing since 1960 a product that at the time was considered by the Capuchin friars who lived in Vigoleno as a medicine, a wine for blessing: Vin Santo di Vigoleno. A unique product, considered the smallest protected designation of origin (PDO) in Italy and one of the most renowned in the world. Its production area is very restricted, in fact the Visconti winery produces between 200 and 300 bottles per vintage. The harvest is carried out manually between the end of August and the beginning of September, using the best bunches of Santa Maria and Melara, the two indigenous varieties of the area, which account for at least 60% of its production, and the best bunches of Bervedino, Trebbiano Romagnolo and Ortrugo, which account for 40%, all non-aromatic varieties. At the same time they are placed on trellises where they will remain to dry for about three months. In accordance with tradition, the pressing takes place in December in the week before Christmas, and several phases are carried out, which can last up to a week. Then the wine-must obtained is put into fibreglass barrels or oak vats where it will decant and the formation of the well-known surface mould will take place, a self-cleaning phase that eliminates the use of any machines or external products, this phase will last about a month. At the end of all this, the Vin Santo di Vigoleno is put into oak barrels where it will age for at least 5 years. And you will have the chance to taste it in all its fullness. In addition to vin santo, a meditation wine that today represents the flagship of the company, the production of Cantina Visconti, or rather the Visconti family, currently includes: Gutturnio, Bonarda, Barbera, Cabernet Sauvignon and Cabernet fermo for the reds; while for the whites: Ortrugo, Chardonnet, Sauvignon Blanc, Malvasia, Monterosso Val d'Arda. It should be noted that the wine processing methods follow tradition, with manual operations such as: harvesting, pruning and all green treatments. A natural type of fermentation is carried out in which the reactions of the yeasts already present in the grapes are exploited. Cantina Visconti has always taken care of the main aspect which is the "genuineness" of the product, and the precept that wine is made in the vineyard.

Experiences offered by

Società Agricola Visconti Massimo & C.