Production Zone: D.O.C. Friuli Colli Orientali Grape Variety: 100% Pinot Grigio Growing System: Traditional Friuli single inverted and French Guyot with a plant density of 4,500 vines per hectare Harvest time: The first week of September Vinification: The grapes are harvested at the right degree of ripeness, stripped from the stalks and gently pressed. The must obtained is then let to cold-settle statically and additioned with a indigenous fermentation yeast prepared in advance (3-4 days before) with the best grapes selectioned from the same grape variety. It is then allowed to ferment slowly in stainless steel vats at a precisely controlled temperature (16 °C) for approximately 30 to 40 days. The maturation continues in stainless steel vats, during which time also a lengthy series of batonnage processes is carried out at set intervals to produce a well-rounded and full-bodied wine, with a delicate bouquet. After a long sur lie aging process, bottling is deferred until the month of February. Availability: In the early spring that follows the harvest. Indicative values: Total acidity 5.5 g/L; alcohol 13.00% by vol. Colour: Intense straw yellow evolving into a richer yellow with aging. Notes on flavour and bouquet: The fruity nose is reminiscent of hot bread crust while the intense bouquet is of acacia blossom and ripe tropical fruit. The palate confirms the nose and is elegant and full-bodied, moderately acidic, with subtle yeasty notes. A wine with a decisive character. Serving Temperature: 8 - 10 °C Serving Suggestions: Hors d'oeuvres, hams, fish and white meats. Excellent as an aperitif.
Production Zone: D.O.C. Friuli Colli Orientali Grape Variety: 100% Merlot Growing System: Traditional Friuli single inverted and French Guyot with a plant density of 5,000 vines per hectare Harvest time: The last week of September Vinification: The grapes are harvested at the perfect degree of sugar and phenol content, then stripped and crushed. The resulting must is then allowed to macerate and ferment on the skins in steel vats. During this period, remontages are carried out frequently to favour the transfer of colour and noble tannins from the skins to the fermenting must. After drawing-off, the end of alcoholic and malolactic fermentation is awaited and the racking is carried out with the wine pouring under gravity into 2,500 litre French oak barrels in the cellar where it matures until the month of February, when it is bottled. Availability: In the early spring a year and a half after the harvest. Indicative Values: Total acidity 5.2 g/L; alcohol 13.50% by vol. Colour: Intense and vivid ruby red, developing into a garnet red with age. Notes on flavour and bouquet: A distinctive sweet and gentle bouquet, with notes of plum jam, tobacco, hay, and coffee. The palate dry and smooth, sapid and harmonious, with fruit flavours of blackberry and plums. The meticulous vinification process has successfully extracted the varietal notes, which are perfectly amalgamated with the notes of the French oak in which the wine has matured. Serving Temperature: 16 - 18 °C Serving Suggestions: Grilled red meats, boiled meats, stews of poultry and rabbit, roasts and medium aged cheeses.
Production Zone: Ipplis e Cividale del Friuli Grape Variety: 100% Verduzzo Growing System: Traditional Friuli single inverted and French Guyot with a plant density of 4,500 vines per hectare Harvest time: The last week of September Vinification: The grapes are allowed to raisin naturally on the vine to concentrate the sugars and aromas, and are harvested late, stripped and gently rolled. The resulting must is allowed to macerate for a few days on the skins (at a constantly controlled low temperature), then pressed and fermented in small 225 litre barriques of different vintages. Once the desired alcohol and residual sugar concentrations have been achieved, fermentation is arrested with careful use of cold. After separation from the residues of fermentation, the wine rests in barriques for more than a year, during which time it matures and acquires, in part, the aromas of the wood. The wine is bottled in the month of February, but is only presented to the consumer after a suitable resting and maturing period in the bottle. Availability: In the early spring a year and a half after the harvest. Indicative Values: Total acidity 6.0 g/L; alcohol content 12.50%, residual sugars 130 g/L Colour: Clear and luminous intense golden yellow. Notes on flavour and bouquet: A vinous, distinctive and alcoholic bouquet with delicate honeyed and vanilla notes from the barrique aging. The palate is sweet, corpulent and robust with a slight tannin component, typical of the variety, supported and closed by an amalgam of mixed tastes and flavours from the barrique. Serving Temperature: 10 - 12 °C Serving Suggestions: Dry desserts, almond cake and creamy, mascarpone-based desserts. Also sublime with prosciutto and figs, pâté de foie gras and pumpkin gnocchi.
Fifty years ago Grandfather Min and then his son Livio Zorzettig gave life to a story that continues today with La Tunella of Massimo and Marco Zorzettig (who cherish the family traditions together with their mother Gabriella).
They and their highly-valued collaborators, among whom they count their friend Luigino Zamparo, an oenologist of remarkable ability, fuse a sense of the present with the memory of the past, animated with the desire to experiment the new and to maintain the noblest traditions of the Colli Orientali del Friuli.
The wines of La Tunella embody the fresh liveliness of new and creative energies… but history, memory and tradition remain the solid and enduring corner-stones of the present, constructing the future day after day.