New Product!


Tired of fizzy home-made wine?

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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.