I.G.T. Toscana Rosso
Variety: Pinot Noir
The last one to arrive at the ORNINA house!
The last one to arrive at the ORNINA house! 100% Casentino Pinot Noir. Its charming bouquet and mouth-filling sip make it a wine with remarkable personality. Don’t take it under your belt!
Vinification: Spontaneous fermentation in steel, maceration of the grapes for about 15 days
Maturation: 12 months in French oak barrique and tonneaux
Aging in bottle: minimum 6 months
I.G.T. Toscana Rosso
Varieties: Sangiovese 85%; Canaiolo, Ciliegiolo and Pugnitello 15%
Our little gem.
Our little gem. A unique and rare wine of which we produce very few bottles and only in the best years, with grapes from the most clay-rich area of the old vineyard. A powerful, long-living wine.
Vinification: Fermentation in steel, maceration of the grapes for about 10 days
Maturation: 18 months in French oak barrels of different capacities, 225 and 400 lt
Aging in bottle: at least 12 months
I.G.T. Toscana Rosso
Varieties: 80% Sangiovese, 20% Canaiolo.
OUR MOST REPRESENTATIVE WINE!
Our most representative wine produced with The Grapes of the glorious Old Vineyard. Each vintage is a pleasant discovery, characterized by notes of fruit and spice and a structured body that make it the ideal wine for Sunday lunch at grandma’s.
Vinification: Spontaneous fermentation in steel, maceration of the grapes for about 15 days
Maturation: 12 months in French oak tonneaux
Aging in bottle: at least 12 months
I.G.T. Toscana Rosso
Varieties: Sangiovese, Canaiolo, Merlot, Trebbiano.
LIGHT AND VERY DANGEROUS RED!
Light and very dangerous red; fresh and charming nose, tasty, fruity and undemanding sip. One glass pulls the other…
Vinification: Spontaneous fermentation in steel, maceration of the grapes for about 5 days
Maturation: One year in concrete
Aging in bottle: at least 3 months
I.G.T. Toscana
Variety: Pinot Grigio
Don’t call it rosé!
Made from 100% Pinot Grigio grapes, our Orgris is a coppery wine with an extremely lively and fruity nose and a tasty mouthfeel.
Vinification: Vinification: spontaneous fermentation in steel, temperatures not exceeding 18°C
Maturation: 10 months in steel vats of which the first 2 months in stirring on their fine Lees
Aging in bottle: at least 1 month
