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 and aim to produce the most interesting ranges possible at fair prices. To do this they have taken full control of every step from the vineyards to the vinification, straight through to the packaging and marketing. To make this possible, Orion has tied strong commercial relations with a small number of growers and estates in different areas of Italy. Orion has complete control of the vineyards and works closely with their partners and their own makers to create wines that will 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 was so strong that he decided to attend the Istituto Agrario di San Michele, a respected oenological school, 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 companies focused on export markets. During these years, he acquired a profound knowledge of various regions of Italy and the tastes of consumers around the world. At the end of 2009 he left the company as chief winemaker and founded Orion Wines with another 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; after de-stemming, the grapes are not crushed, allowing them to remain intact, reducing damage to the skins and optimizing colour extraction. Fermentation takes place at a controlled temperature of 25C for 10 days. Both remontage and delestage are carried out in the early stages of fermentation in order to achieve soft extraction of aromas and gentle tannins. After racking, malolactic bacteria are added to induce a second fermentation. The two wines were then blended in early March.
Tannu Rosso di Sicilia has a deep ruby-red colour, with an intense bouquet reminiscent of wild berries, cherries and liquorice. Juicy dark cherry, coffee, chocolate and spice flavours on the palate lead to an intense and persistent finish. .