Tunia
Chiara Innocenti &
Francesca di Benedetto
Arezzo
In 2008, Francesca and Chiara found this little plot of land in Tuscany and took the role of tradition into its current iteration.
Tunia was born from 25ha largely abandoned by the University of Florence. 15ha of vines, 3ha of olive trees, and 7ha of open meadows.
11 out of 15ha at the Tunia vineyards were planted in 1970 with varieties in proportion to the classical Chianti formula.
As much as terroir inspired this enterprise, the company and culture of "natural" wine have influence here too. Francesca has long been the partner of Giulio Armani (winemaker at La Stoppa, and owner of Denavolo). Chiara is the wife of Carlo Tabarinni, at our most beloved Cantina Margo. The wines at Tunia don't taste like the wines from either of their partners, of course, because the wines are about this place and this tradition. The great and less great terroir of the 20th century deserve to be bucked and trumped and trolled, and we are so happy to continue to support those who do just that. They never use new oak, no filtration, low to no SO2. 5 cuvées, 3 colors, 1 word: delicious.
2020
Vino Bianco Frizzante "Sottofondo" 2020
VARIETY :
Trebbiano macerated with skin contact.
TERROIR : Early and late harvest combined of Trebbiano. Clay/Limestone on the hills bordering the Val di Chiana South-west exposure. Altitude of 300 meters
HARVEST : hand picked
VINIFICATION :
Early and late harvests ferment separately, 1 month skin contact before being assembled; the second fermentation occurs on lees, in bottle and begins by adding must of the typical sweet Vin Santo.
2018
IGT Toscana "Contrappunto" 2019
VARIETY :
50% Sangiovese / 50% Cabernet Sauvignon
TERROIR :
Vines planted in 1970 and 2005
Clay/Limestone on the hills bordering the Val di Chiana South-west exposure.
Altitude of 300 meters
HARVEST : hand picked
VINIFICATION :
Co-fermented in steel.
Cabernet pressed directly into the fermentation tank - only the must, no skins. Aged in steel.
2015
IGT Toscana "Chiarofiore" 2015
VARIETY :
70 % Trebbiano / 30 % Vermentino
TERROIR :
vines planted in the 1970s
Organic
HARVEST : hand picked in 4 harvests, 3 throughout September and the last in November.
VINIFICATION :
The four harvests are vinified separately, some parcels see skin contact and other are directly pressed, all in steel containers.
On fine lees for 12 months, then in bottle for another 6 months.
2011, 2012, 2013
IGT Toscana "Chiassobuio" 2011
VARIETY : Sangiovese 90% / Colorino 5% / Canaiolo 5%
TERROIR :
vines planted in 1970s
Organic
HARVEST : hand picked
VINIFICATION :
Mostly (70%) fermented in steel tanks, the rest in Slavonian oak vats with maceration for about 20 days.
A portion aged in steel tanks (60%), the rest in new Slavonian oak vats for 12 months.
Aged for an other 12 months in bottle.
2010, 2011
Bianco "Cantamoro" 2010
VARIETY : Cabernet Sauvignon
TERROIR :
Vines planted in 2005
Organic
HARVEST : hand picked
VINIFICATION :
Fermented in French oak vats, with a long maceration (about 30 days).
Aged for 18 months, 60% of the wine is aged in wooden vats, the remaining 40% in stainless steel tanks. Then more aging in bottle for 12 months.
2009
IGT Toscana Bianco "Passatempo" 2009 (Dessert Wine)
VARIETY : Trebbiano
TERROIR : Old vines, 20 km away from the cellar
Organic, biodynamic.
HARVEST : hand picked, one early harvest and one late harvest
VINIFICATION :
Trebbiano grapes raisonated for a few months in boxes with periodic controls bunch by bunch.
8 years in oak barrels.