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OUR NATURAL WINES

TO US, WINES CANNOT BE CLASSIFIED AS EITHER CONVENTIONAL OR NATURAL...

to us wine must be made properly, according to ethics, which entails respect of the land and of human beings but does not mean it is left to chance, quite the opposite. First of all, wine must be good, pure, without defects. With meticulousness and precision this can be achieved even without the use of numerous substances allowed in oenological practices, even the so-called ``green`` ones.

At the moment we produce 7 labels, but considering that every year we dedicate at least one experiment quota, the list is definitely destined to grow!

OUR 7 LABELS

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Ancestral classical method zero dosage Varieties: 60% Sangiovese, 40% Trebbiano THE FIRST SPARKLING

I.G.T. Toscana Bianco Varieties: Trebbiano, Malvasia bianca TRANSVERSAL AND DYNAMIC WHITE WINE! Exc

I.G.T. Toscana Variety: Pinot Grigio Don’t call it rosé! Made from 100% Pinot Grigio grapes, our

I.G.T. Toscana Rosso Varieties: Sangiovese, Canaiolo, Merlot, Trebbiano. LIGHT AND VERY DANGEROUS RE

I.G.T. Toscana Rosso Varieties: 80% Sangiovese, 20% Canaiolo. OUR MOST REPRESENTATIVE WINE! Our mos

I.G.T. Toscana Rosso Variety: Pinot Noir The last one to arrive at the ORNINA house! The last one t

I.G.T. Toscana Rosso Varieties: Sangiovese 85%; Canaiolo, Ciliegiolo and Pugnitello 15% Our little g

OUR NATURAL WINES

FERMENTATIONS ARE SPONTANEOUS...

Wines are often racked to avoid reductions or ``smells``. Malolactic fermentation is also carried out in white wines, thus avoiding the so-called ``sterile`` forced filtrations that take the wine’s life and soul, as our oenologist always says!)
No tannins, stabilizers, acidifiers or other substances are added to the wine while in the cellar. The only thing we dare to add is a negligible amount of metabisulphite. Although, among the latest experiments we have carried out in the cellar, we have focused on the production of wines without added sulfites. A successful experiment! You will soon be able to judge for yourselves.

Successful experiment! Soon you can judge too. With thoroughness and precision this can be achieved even without the use of the many substances allowed in oenological practices, even the so-called “green”ones.

THE FARMHOUSE ORNINA