After getting involved in the growing trend of home wine making, Nick Thompson and a friend noticed their wine consistently coming out a bit too harsh and began searching for ways to smooth and improve their batches. They had one mission: to make wine taste better.
The team knew that fermentation produces CO2 and other naturally occurring gasses that detract from the taste of wine. What they needed was a tool to remove these unwanted byproducts.
Tinkering around, they used scientific technology to apply a low pressure vacuum and a ceramic rod on which molecules can gather, expand and rise from the liquid, enhancing the flavor, feel and finish of an entire bottle at once. The ceramic rod works in the same way that Mentos work when dropped into Diet Coke, by a process called “nucleation.” VinoVinti was born.
It appeared that VinoVinti had the capability to make wine both more delicious and accessible to a greater number of people. The team invited their friends and quickly set about testing numerous bottles of wine, across varietals, vintages and price points. The response was overwhelmingly positive.
Overnight, a small side project transformed into the creation of a cutting-edge wine accessory that gives wine-drinkers of all tiers and tastes a hands-on role in the quality and enjoyment of their wine experience.