Orion Wines was founded in 2010 by Luca Pomaro and Alessandro Michelon. Working to each of their strengths, they have combined great market awareness and a profound knowledge of winemaking. They aim to produce the most interesting wines possible at fair prices. To do this they have taken full control of every step in the winemaking process, from the vineyards to the vinification, straight through to the packaging and marketing. To make this possible, Orion Wines has tied strong commercial relations with a small number of growers and wineries in different areas of Italy. Orion has complete control of the vineyards and works closely with their partners and their own winemakers to create wines which represent the essence and typicity of that particular region, while still keeping an eye on the needs of the ever-evolving international wine aficionado.
Alessandro Michelon is a native of Italy, growing up in Trentino, Northern Italy. Alessandro’s love of winemaking developed in his younger years, helping his family in their own vineyards of Valle di Cembra. His passion for the vineyards and the winemaking was so strong that he decided to attend the Istituto Agrario di San Michele, a respected oenological school for the Italian winemakers, from where he graduated in 1998. After high school, Alessandro gained experience in the Trentino Wineries and in 2000 he joined one of the biggest Italian wine company’s focused on export markets. During these years, he acquired a profound knowledge of the various wine producing regions of Italy and the tastes of wine consumers around the world. End of 2009 he left the company as chief winemaker and founded Orion Wines with another wine enthusiast.
In the old Sicilian tongue, Tannu means ‘back when’ and the producers interpret that as’back when agriculture was completely natural’. The wines are 100% organic, so they use no pesticides, no fertilisers; only the best, hand-selected and organic grapes, grown in the province of Trapani, in the southern Italian island of Sicily.
The two grape varieties are vinified separately using the same technique. Namely, the grapes are de-stemmed and softly pressed. The must is then chilled to 10C and left to rest for 48 hours. Fermentation is carried out using selected yeasts at a controlled temperature of 17C and lasts for about 10 days. Following fermentation, the wine is chilled down to 10C to avoid malolactic fermentation and left on its lees for 20 days to maximize its aromas.
The wine has an elegant pale yellow hue, with a bouquet reminiscent of pineapple and lemon. The palate is fresh and crisp, with a great minerality and a long and lingering finish. It’s perfect on its own or to accompany white meats, fish, pasta with white sauces.