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Zensa Nero d'Avola

The Experience

Drink When...
With someone
Listen To...
Within You Without You by George Harrison
Think About...
Being senza Zensa
Drink With...
Stonebaked pizza napoletana

The Oddbins Take

Zensa is the pronunciation of the Italian word ‘senza’, meaning ‘without’. In this case it is to underline that this wine is made ‘senza’ chemical pesticides and fertilisers, using only what Mother Nature provides. It’s a charming way of saying it’s organic basically. But the name also highlights Orion’s commitment to – and understanding of – the landscapes they work in. This wine encompasses all that is lovely about Sicilian Nero d’Avola, with baked, spicy black cherry fruit and layers of chocolate and vanilla. Once you’ve tried it, you’ll never want to be senza Zensa…

The Vital Statistics

Best Drunk Now & Over the Next Year
Bottle Size
Regular - 750ml
Residual Sugar
7 g/l
Alcohol Units

In stock



Free UK Standard Delivery on orders > £100, Standard Delivery £4.95, No minimum order

The Style

Nero d'Avola
Light Full bodied
Dry Sweet

Notable Features

  • Suitable For Vegetarians
  • Suitable For Vegans
  • Organic
  • Additional

More Views

  • Zensa Nero d'Avola 2013 Red Wine
Zensa Nero d'Avola 2013 Red Wine

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Joanna Simon in House and Garden, 30/10/15: "Love the retro label, love the wine - a full-on, spicy, cherry-scented red that will go down a treat (as they say) on Halloween or bonfire night and equally well on a more formal occasion. It's made from vines grown without chemical pesticides or fertilizers, hence both the name Zensa, the Italian pronunciation of sensa, the word for 'without', and the liberal sprinkling of organico, vino biologico and agricultura biologica across the label. Nero d'Avola, one of Sicily's best red grape varieties (also known as Calabrese), is the source of the sumptuous cherry-berry fruit and dark chocolate flavours. It'll be happy with a good pizza or spaghetti and spicy meatballs, with roast root or Mediterranean vegetables, or with something altogether meatier."

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. At the end of 2009 he left the company as chief winemaker and founded Orion Wines with another wine enthusiast.

Zensa is the pronunciation of the Italian word ‘senza’, meaning ‘without’. In this case it is to underline that this wine is made ‘senza’ chemical pesticides and fertilisers, using only what Mother Nature provides.

After de-stemming, the grapes are not crushed, allowing them to remain intact, reducing damage to the skins and optimising colour extraction. Fermentation takes place at a controlled temperature of 23-25C for 8-10 days. Frequent 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 the malolactic fermentation. 15% of the wine is aged for eight months in second-use American oak barrels.

This Nero d’Avola has a deep purple-red colour and an intense aroma of blackberries and blueberries. The palate is soft and silky, bursting with spicy flavours of black pepper, dark chocolate, wild berries and vanilla. The tannins are elegant yet persistent and the finish is long and lingering and offers a burst of wild cherries at the end.