Koi Visio – KOI Winery

Overview

Koi Visio is a unique rosé from KOI, made from a blend of Trebbiano Modenese, Lambrusco di Sorbara, and Lambrusco Maestri. Sourced from a 60-year-old mixed vineyard near Modena, this wine stands out for its freshness, elegance, and strong territorial character. Artisanal vinification with free-run must fermentation and bottle refermentation without disgorgement ensures extraordinary longevity. Contains sulfites.

Wine history

Koi Visio reflects the philosophy of Flavio Restani and KOI’s artisanal tradition. Both white and red grapes are harvested together in mid-September and vinified with the same natural approach used for Illusione: fermentation with indigenous yeasts, gentle whole-cluster pressing, and bottle refermentation. The choice not to disgorge preserves the wine’s original character and freshness, giving it remarkable longevity.

Vineyard philosophy

The 60-year-old mixed vineyard near Modena is cultivated with sustainable practices, respecting the soil and the vines. Manual harvesting and adherence to the natural rhythm of the vines allow the grapes to mature harmoniously and develop complex aromas. KOI’s philosophy aims to express the full identity of the territory through every bottle, highlighting both native white and red varieties.

Cellar approach

The grapes undergo gentle whole-cluster pressing, without destemming, and ferment with indigenous yeasts at controlled temperatures. Bottle refermentation without disgorgement enhances freshness, elegance, and longevity. No filtration, fining, or additives are used. Contains sulfites.

Tasting notes

• Color: pale bright pink with light cherry reflections.

• Nose: fruity and floral, with notes of strawberry, cherry, and subtle mineral hints.

• Palate: fresh and harmonious, with delicate bubbles and a persistent, refined finish.

Pairing

Koi Visio pairs perfectly with fish, shellfish, white meats, and summer appetizers. Also ideal with delicate risottos and gourmet salads.

Technical sheet

• Grape variety: Trebbiano Modenese, Lambrusco di Sorbara, Lambrusco Maestri

• Vineyard age: 60 years

• Harvest: mid-September

• Vinification: whole-cluster pressing, fermentation with indigenous yeasts, bottle refermentation (no disgorgement)

• Alcohol: 12%

• Serving temperature: 10-12 °C

• Contains sulfites

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KOI Winery

The history of KOI

The KOI winery was founded in 2018 in Valsamoggia, in the heart of Emilia Romagna, by Flavio Restani, a passionate winemaker who, after years of experience with important Lambrusco producers, decided to start his own independent project. The name “Koi” recalls the Japanese carp, a symbol of perseverance and nonconformity, two values that define the winery’s identity. With only 3.5 hectares of vineyards and an annual production of about 4,000 bottles, KOI is a small artisanal estate that has gained recognition thanks to its authentic and courageous style. The choice to focus on local grape varieties and to preserve traditional forms of cultivation makes the winery a reference point for those seeking genuine and unconventional territorial expressions.

Philosophy in the vineyard

KOI’s vineyards are cultivated with a sustainable and organic approach, officially certified. The soils, of medium texture with a predominance of clay, host native grape varieties such as Lambrusco Grasparossa, Lambrusco Maestri, Trebbiano Modenese, Trebbiano di Spagna, Pignoletto, Alionza, Albana and Moscato. The vines, between 30 and 50 years old, are mainly trained with the Bellussi system, an ancient and now rare form of trellising characterized by four vines arranged “in rays” around a central pole. This method, unsuitable for mechanization, represents a choice of cultural and agricultural resistance, preserving a precious ampelographic heritage.

Approach in the cellar

The winemaking process reflects the same artisanal philosophy applied in the vineyards. Production practices exclude any invasive intervention and are based on gentle whole-bunch pressing, spontaneous fermentation with indigenous yeasts only, no additives or preservatives, and no clarification or filtration. This radically natural vision gives life to vibrant wines with a strong territorial identity. KOI’s signature is especially evident in its sparkling wines made by the Ancestral Method, obtained through in-bottle refermentation, an ancient process that enhances freshness and authenticity.

Identity and values

The KOI winery is the result of continuous research that combines memory and innovation, tradition and personal vision. Every bottle tells the passion for the Bolognese territory and the will to offer sincere, uncompromising interpretations. By recovering old vineyards and respecting nature, KOI embodies a philosophy that does not chase quantity but focuses on maximum artisanal quality, maintaining a direct bond with those who taste its wines. In this way, Flavio Restani not only preserves a local agricultural heritage but reinterprets it with a contemporary language, keeping alive the most authentic soul of Emilia Romagna.