In 2007, the German-Italian Börner family founded the ÔMINA ROMANA winery amidst the volcanic hills of the Castelli Romani. As far back as ancient times, Roman families owned agricultural estates in the Colli Albani – about 40 kilometers southeast of Rome—where they produced wine. Volcanic weathered rock has always been a guarantee of high quality.

After World War I, the tradition of quality winemaking around Rome fell into obscurity. Drawing on scientific studies and the highest quality standards, it has become possible to breathe new life into the 2,500-year-old tradition of Roman-Etruscan winemaking and the premium wine “Vinum Velletriae”.

Der Blick von Nemi öffnet sich auf den Lago di Nemi, einen der vulkanischen Kraterseen der Colli Albani.

The view from Nemi opens onto the Lago di Nemi, one of the volcanic crater lakes of the Colli Albani.

Vinum Velletriae

2,500 Years of Wine Tradition

The Etruscans, who settled in and cultivated the area around Velletri, already appreciated the unique qualities of the Castelli Romani. Winegrowing has been practiced here since around 600 B.C., and the exceptional combination of soil and climate has led to high yields of outstanding quality. Temples and sacred sites, such as that of Diana, the goddess of the hunt, on the volcanic Lago di Nemi, still bear witness today to the special significance of this region just outside Rome. Roman families and the Pope appreciate the area for its balanced climate – with a light sea breeze and cool nights in summer – and the fertility of the soil. The town of Castel Gandolfo and the Castelli Romani are visible signs of this wealth.

Following the collapse of the Western Roman Empire, Vinum Velletriae experienced a renewed heyday during the Renaissance; however, the world wars, fascism, and industrialization led to profound restructuring and a decline in the quality of local viticulture. The following decades were characterized by a strong focus on quantity. Under Mussolini, viticulture in Lazio was geared toward the production of industrial alcohol. After the Second World War, the rise of mass tourism around Rome increased the demand for simple, inexpensive wines to supply the large city. The region of Lazio thus became known as a wine-growing area producing wines of modest quality.

Anton F. Börner, a German entrepreneur with a passion for archaeology and Roman history, and his Italian wife Anna Maria recognized the potential of the terroir. They commissioned extensive geographical, climatic, and geological studies by the universities of Geisenheim and Florence, which confirmed their assumption: the exceptional terroir of this wine-growing region was undeniable – and thus the foundation for ÔMINA ROMANA was laid.

Ômina

The name “ÔMINA” is derived from the Latin term “omen,” plural “omina,” and means “good omens.” It refers to signs of future developments and anticipated events. The Etruscans looked to the sky for such messages to gain insight into the weather and harvests. The name “ÔMINA” begins with the last letter of the Greek alphabet, omega, and ends with the first, alpha—a reference to the cycle of nature. The suffix “ROMANA” locates the winery and connects it to the region around Rome.

Firebird

The winery’s logo features the mythological phoenix. It burns itself to rise anew from its ashes – a symbol of the rebirth of great wines from a region steeped in tradition, whose treasures were rediscovered after a period of decline.

Philosophy

The Benedictine principle “ora et labora”– pray and work – supplemented by “mens et manus” – mind and hand – serves as the guiding principle for ÔMINA ROMANA. This philosophy shapes every decision we make and guides us in our daily work. As an Italian company, ÔMINA ROMANA is rooted in Christian tradition. Down-to-earthness, humility, and reverence for nature and humanity form the foundation of our thinking and actions.

Terroir

Winemaking

The Volcanic Soils of the Castelli Romani

The Vulcano Laziale shaped the landscape around the Castelli Romani with its first major eruption some 360,000 years ago. Over the following 50,000 years, further explosive eruptions brought lava, ash, tuff, and pumice to the surface, which were deposited in layers and enriched the soil with mineral-rich rock types. The volcanic soils of the Castelli Romani, with their good drainage, heat retention, and high mineral content, produce deep-rooted, vigorous, and resilient grapevines. The wines produced are full of character, elegant, and long-lasting, with a mineral note.
Complete Replanting of the Vineyards

Our vineyards cover 70 hectares. Analyses of the soil, water availability, and climate formed the basis for the replanting of the ÔMINA vineyards. Twenty-four different soil profiles were identified across 60 plots. These were planted with grape varieties – or their clones – tailored to the desired portfolio. These included both autochthonous and classic grape varieties. The climate analyses determined the location and orientation of the vine rows. And the hand-planting, along with the systematic recording and documentation of every single vine, form the foundation for wines of the highest quality.
Gentle Vinification Using Dry Ice

Gentle vinification is central to our white wine production. The “Extravelvet” vinification method, developed and patented by the University of Florence, perfectly meets our quality standards. This process eliminates the need for traditional pressing of the must, thereby preserving valuable polyphenols and aromatic compounds. It is then placed in a special Extravelvet tank with dry ice for about 24 hours and cooled in a controlled manner. CO2 and convection ensure gentle mixing of the must without mechanical stress. By slowly heating the must, the juice is separated; it is drawn off every six hours and allowed to settle in a separate tank. This preserves the structure and all aromatic compounds.

Our red wine grapes are destemmed on the sorting table with the addition of dry ice, then crushed and transferred to temperature-controlled tanks. There, alcoholic fermentation and skin maceration take place. Fermentation must occur at temperatures not exceeding 25 °C and in a consistent manner to allow complex and persistent aromas to develop. The maceration of the skins, which often continues for several days even after fermentation has ended, allows aromatic compounds and anthocyanins to be released into the wine. These are responsible for the red color and the tannins and are important for the wine’s structure and stability.
Wind-Tunnel Effect: An Optimal Microclimate

The vineyards of ÔMINA ROMANA are situated on a gently sloping hillside facing southwest, between the Apennines and the Tyrrhenian Sea. This creates a terrain climate ideal for producing top-quality wines: during the day, the slopes warm up and gentle breezes blow in from the sea; at night, winds from the Abruzzo region cool the vineyards down again. As a result, day-night temperature differences of up to 16 °C are the norm in summer – an optimal foundation for healthy, fully ripe grapes. When planting, the rows were oriented so that the wind can circulate through the vegetation. This naturally regulates the microclimate in the vineyards.

Our Team

There are people who rise above themselves for something new. This is also true of the people behind ÔMINA ROMANA: they are united not only by a passion for wine, but also by the desire to create something that leaves a lasting legacy and becomes part of the country’s centuries-old history. This determination never wanes, thanks to owner Katharina Börner, who runs the winery with great dedication, supported by her entire family.

In Velletri, she is supported by Paula Pacheco, who oversees the work in the vineyard and olive groves, and Claudio Gori, an internationally renowned oenologist who oversees the winemaking process in the cellar.

Thanks to a dedicated team of experienced and highly trained employees who are local to the region, the company’s vision is becoming a reality. A vision rooted in principles such as team spirit, respect for the ecological balance, and an appreciation of the terroir. This is how we understand the connection between terroir and culture.

  • Claudio Gori, Head Oenologist

  • Katharina Börner & Anton F. Börner

  • Paula Pacheco, Agronomist

The People Behind ÔMINA ROMANA

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