Tunia is a young Domaine created in 2008 from the enthusiasm of three youths : Chiara Innocenti, Francesca di Benedetto and her brother Andrea. Francesca is the heart of Tunia, as a biologist and oenologist she take charge of the production.
Tunia was the name of the most important God in the Etruscan pantheon; the name is given to the domaine in hommage to the earth upon which it is situated, the Val di Chiana in the province of Arezzo.
The Domaine extends over 25 hectares planted of old vine Sangiovese and Trebbiano (in 1970) and of recently planted vines (2005) of Cabernet Sauvignon and Sangiovese. One part of the vines of Trebbiano has been recently grafted with Vermentino. Of course we can’t forget the 600 olive trees – typical Tuscany !
Tunia: respecting old vines and the Tuscan tradition.
Tunia is certified organic and the work in the cellar is done without the addition of oenological products except for a small amount of sulfites at the time of bottling.
The white grapes are vinified in whole berries, the estate practices pellicular maceration (skin contact masceration and fermentation) for the still white wine Chiarofiore but also for the sparkling, a traditional method frizzante Sottofondo.
The red wines are aged for a long time in vat/tank and bottle to allow the tannins to round out and refine.
The vineyard is managed according to the principles of organic production: only copper and sulfur treatments.
Vin Santo 2009 (1st yr of production!)
Oxidized marmalade jumps out of the glass, with sweet burnt oranges, apricots, bread pudding, baking spices and cinnamon following in the bouquet. Sticky raisins with an incredible length makes for an excellent oxidized “aged” taste, but not overly sweet much to the relief of your teeth.
Sotto Fondo 100% Trebbiano
Classic Method sparkling. Non-filtered. Dosage is juice left over from harvest for refermentation in bottle. Small quantity of wine has been aged under skin-contact.
Chiassobuio Sangiovese (90%), Colorino (5%) & Canaiolo (5%)
The nose is wild with savoury dried summer fruit – red cherries, and red currants. Dried roses and juicy red plums are intwined on the palate, with rustic tannins full of iron and blood finishing the palate.
Made from Trebbiano picked at four different times, and Vermentino.
- The first pick: harvest of Trebbiano a little before maturity and still having a nice acidity, direct pressing and fermentation in tank.
- The second: around September 10 with the harvest of Vermentino at maturity. One week pellicular maceration.
- The third: at the end of September, harvests of Trebbiano at maturity. Skin maceration.
- The fourth is a late harvest of Trebbiano made in early November. The bunches are slightly wilted and some of them are botrytised.
Grappa di Vin Santo
Straw, hay, sweet raisins, bread pudding, custard, elegant, long mouth, velvety, smooth, long slow burn in back of throat but in balance and pleasantly warming.
50% Cabernet S. and 50% Sangiovese
A very fruity, juicy wine. Here the Cabernet Sauvignon is pressed after harvest and the must is blended with the Sangiovese. The two grape varieties ferment together.
Cantomoro 100% Cabernet Sauvignon
Violets, licorice, cigar box are the classic Cabernet notes on the nose, with a touch of leafy moss, smokey cacao nibs, a dash of balsamic and black peppercorns on the palate. This powerful wine is an exercise in tannin control, with perfectly round luxurious tannins on the tongue.