SAUVIGNON Friuli Colli Orientali D.O.P. presents itself on the nose with an intense and persistent aroma that is typically varietal. Aromas of great intensity and finesse stand out, with typically vegetal sensations of sage and tomato leaf mingling with more fruity and delicate notes such as melon and yellow bell pepper. Freshness and aromas that we find in the mouth, enhancing a fresh and dry taste, in a perfect balance. Intense and enveloping, it closes with a long aromatic persistence. Bright and lively straw yellow color with obvious greenish highlights.

Fresh, dry. Intense and enveloping with a long aromatic persistence

Harvested at the right degree of ripeness, a part of the destemmed and crushed grapes is softly pressed; the other part, however, is previously subjected to cryomaceration at 4° C for about 36 hours. The resulting must is statically cold decanted and then added to a previously prepared fermentation foot (3-4 days before) with the best selected grapes of the same variety.

It then undergoes a slow fermentation in stainless steel tanks at a strictly controlled temperature (16° C) that lasts for about 30-40 days. Maturation continues in stainless steel tanks where a long series of batonnage at scaled frequency also takes place, with the aim of obtaining a complex, structured and delicately perfumed wine. Bottling will be expected in February.

It is an aperitif and hors d’oeuvres wine. It goes well with lobster, lobster, shrimp, salmon and saltwater fish. Also excellent with creams and soups, risottos and dishes with herbs.

Three generations, one story.

In the 1960s, grandfather Min and then father Livio began a story that continues to this day in Massimo and Marco Zorzettig’s Tunella, custodians along with mother Gabriella of more than fifty years of family history. In today’s Tunella, current events and memory, the desire to experiment and the highest traditions of the Colli Orientali del Friuli coexist: a present that day after day builds its future.

Although Tunella has a well-established history, we have never abandoned the maniacal attention that distinguishes every small winemaker when working in his vineyard. It is no coincidence that our philosophy is “do little to do better”-this is the only way we can come up with something qualitatively excellent and at the same time absolutely unique and personal.