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.