- Tutti i diriti riservati -
Enocianina Fornaciari s.n.c - Uffici e Stabilimento in Reggio Emilia 42121 - Italia , Viale IV Novembre 15 - Tel. +39 0522 541637
It was the year 1956
The Professor P.G.Garoglio during his study visit to our factory in Reggio Emilia with the students and teachers of the Agricultural University of Florence; important university center in Italy for oenological studies.
Our history briefly.....
From the fine grapes grown in the province of Reggio Emilia, wines and musts are obtained that have been known and appreciated for a long time thanks to their particulars chromatic characteristics.
In 1927, Aldo Fornaciari, a newly graduated engineer at the Polytechnic University of Milan, was the first to begin the industrial production of Oenocyanin with a rational method: natural coloring extract from grapes, today classified as Grape's Anthocyans.
Before that time, there were on the market some residues from the distillation of the marc which, although sometimes intensely coloring, presented several problems: often being cloudy and with sediments. Their origin was from grapes or wines of lower quality and therefore destined for distillation. In other words, they were the by-product of the production of ethyl alcohol.
The innovation of Dr. engineer Aldo consisted precisely in the preparation of a purified extract, obtained from fresh and selected pomace with the help of the most modern technology available and following a specific production process.
In 1946, after the war events of the Second World War, with commitment and effort, a new factory was built on part of what remains of the old paternal oenological factory founded in 1905 by Riccardo Fornaciari.
Thus Enocianina Fornaciari was created and in the same year engineer Aldo patented the first process for the production of Oenocyanin in powder, water-soluble. The process, that involves the purification of liquid oenocyanine, operates at a very low temperature and the extract in powder has immediately received the appreciation of a large clientele, distinguishing for its solubility, brilliance and intense ruby red color.
The new product is marketed with the brand Aldeina / R and exported to over 40 countries worldwide.
In 1960 the Gialloro brand was born, which connotes a natural extract of grape skins based on Flavonols.
New combinations of grapes colors are possible (see Professor P.G. Garoglio's oenology treatise - Florence).
In 1970 another patent followed for the purification of anthocyanin pigments, a process which allows to further improve the characteristics described above.
To meet the new needs of the wine sector, at the beginning of the 1990s, a new range of grapes tannin-based extracts was studied in the laboratories of Enocianina Fornaciari by Dr. engineer Aldino Antonio Fornaciari . The new products, dedicated to the aging of wines, are marketed under the Rossuva brand.
The research continued in the 2000s with further studies dedicated to the aromatic component of the grapes. A particular process of extraction of grapes aromas is developed in the Enocianina Fornaciari laboratories.
Innovation and research have always characterized the Fornaciari family's commitment.
These are some of the stages in our dedicated work to the wonderful fruit of Vitis Vinifera ...
Enocianina Fornaciari s.n.c -- Offices and Factory in Reggio Emilia - Italy - Viale IV Novembre 15 - Phone +39 0522 541637
-All right reserved-