SIC PARVIS MAGNA -
great things come from small beginnings
In a local istro-venetian dialect “omo”, coming from Italian “uomo”, means “a man”. Within an intricate interaction of all those specific variables that constitute a “terroir”; climate, soil, exposure, grape variety, natural microbiota and human, a man becomes the most important single element of terroir.
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Even with the best soil, perfect climate, exposure and slope, a natural result of fermentation of some wild grape berry would just be a poor vinegar. Grape juice turns wine only with the combination of tradition, culture, knowledge, and in a case of great fine wines coupled with an artistic creativity.
For every wine released under the label OMO, several important conditions must be fulfilled. Every bottle must represent the highest interpretation of its terroir, produced in a long-term sustainable way. To be able to meet those criteria, first I need to recognize a fine complex combination of natural conditions that constitute a great terroir.
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For every wine released under the label OMO, several important conditions must be fulfilled. Every bottle must represent the highest interpretation of its terroir, produced in a long-term sustainable way. To be able to meet those criteria, first I need to recognize a fine complex combination of natural conditions that constitute a great terroir.
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Vineyards
To ensure that my selected vineyards will produce grapes capable of giving world class wines, ones that reflect the soil and climate, ones that will develop over years, I need natural stability and resilience obtained in vineyards managed with organic farming.
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Currently OMO Malvasia istriana and Refosco are bottled once a year in spring in a second year following harvest, after 18 months of ageing. Timing of bottling benefits from natural stabilisation of wine during two cold winters and suitable natural cool cellar ambient temperature for bottling in spring.
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