The Vini Illuminati continues over time for more than 100 years. Over time, the ability to innovate and research grows, without losing the essential feature of handicrafts: a genuine, transparent wine reflecting its territory. The wisdom of the wineries of the founders of the Vini Illuminati merges with the commitment to better experiments from time to time, which never betray excellence.
The Wines of the Vini Illuminati has state-of-the-art technologies, particularly for winemaking. The three internal caves are fully thermoconditioned and are used for classical spraying, for aging in Slavonian oak barrels and barriques, for aging in bottle according to a variable period of 12 to 18 months.
The research is a constant of the company Vini Illuminati, with experiments done both in the cellar and in the vineyards, to have a product of higher quality and finesse, which has personality and typicality.
To have a quality wine, the Illuminati Wine Farm starts with a vineyard producing high-quality grapes: for this reason it invests mainly in high-potential viticultural land and technical solutions are used, which are fundamental for excellent results. It starts with soil analysis until rows are laid, so that they can receive the best light during the day.
After obtaining the quality grapes then the technology and experimentation in the cellar must be extracted to extract all that the cluster and the grape offer. Method of fermentation, temperature, modern vinification, barrels of various types of oak with different sizes, barriques, aging period, aging in bottle. Everything is studied improved.
An example is the vinification of white grapes: for a number of years a low temperature film maceration (8-10 ° C) is applied which guarantees a preference for cryo-maceration. The pomegranates remain macerated in a cold and saturated nitrogen environment, which results in an aromatic extraction typical of the vine used, enhancing sensory and organoleptic characteristics.
For red wines experimentation in viticulture is set on the acquisition of grapes with more power, body and concentration, which also has sweet, soft velvety tannins. From an oenological point of view, fermentations are carried out at different or malolactic temperatures, soft pressures and traumatic pressures for grapes, ripening in barrels and aging in bottles to obtain valuable wines.