Tired of fizzy home-made wine?
If you have ever had home-made wine, there is a chance you have run across a bottle that was a little carbonated. Because yeast is a very sneaky fungi, even after we take necessary precautions, there could be a chance that CO2 could form in our bottles.
VinoVinti uses a new, patented technology to create nucleation, a process that allows excess carbon dioxide (CO2) molecules to come together, form a bubble and escape the wine enhancing the flavor, feel and finish of the wine in seconds.
What are the benefits of using VinoVinti?
- Faster than decanting and more efficient than aeration devices.
- Opens the wine and enriches the flavor.
- Reduces harshness and what some people call the “acidic bite.”
- Improves the mouthfeel and finish.
- Simple and easy to use.
- Designed to give a lifetime of wine enjoyment.