OMO
Why “OMO”? 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.
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.
But OMO wines don’t just represent the man standing behind the winemaking, Milan Budinski. From everyone included in its making, whether it is grapes, barrels, design, labels, cork, capsules, card boxes or any other small almost invisible detail, everyone included was asked to forget the usual limitations like price or delivery time, just to give their best expertise, experience and passion, to help make the product that will fill all with pride.
Following the uncompromised selection and manual bottle per bottle check I ensure that every bottle released is just perfect. Not less important is how OMO wines are made, with organic farmed grapes, responsible use of resources, using only minimum and inevitable classic winemaking tools, lightest bottles available on the market, plastic free packaging, simple and logical distribution. Inspired by great world wines, but using local “know-how” whenever possible, every bottle contains my personal work experience of over twenty vintages in Croatia and worldwide.
I started wine project OMO after ten years of living and winemaking in Istria, believing that it gave me just enough experience to start understanding specific qualities of different Istrian terroirs, where to find and grow the best grapes for my original wine interpretations. I continue working as a winemaking consultant for a limited number of selected wineries in Istria, Croatia and abroad, promoting everywhere the same approach of responsible organic grape growing, regenerative soil management and making “true to oneself “authentic wines. And when not working in the vineyard or cellar, I enjoy spending my free time outdoors - by the sea, under it’s blue surface, on forest trails, in the mountains, or traveling with my family.
