Sottofondo Vino Bianco Frizzante - Tunia

Sottofondo Vino Bianco Frizzante - Tunia

The Tunia Sottofondo is a sparkling wine obtained through refermentation in the bottle from white grapes. The first fermentation is spontaneous and takes place in steel tanks. A second harvest takes place at the end of September and fermentation also in this case is spontaneous, but with a maceration in contact with the skins for about 30 days. The two wines are assembled in February and bottled with a small amount of must of dried grapes, in order to start the second fermentation. The wine and the must have not been filtered, nor the disgorgement has been carried out, therefore in the bottle there is a little bottom consisting mainly of yeasts. The Tunia Sottofondo is lightly veiled yellow-orange. On the nose the aromas range from ripe fruit, to nutty, to vegetable. In the mouth has a good dose of acidity, and the bubbles and acidity make the body slightly tannic, excellent drink.

Service

We recommend to taste the background at a temperature of 8/10 ° in tulip glasses. Wine to drink immediately but if left a few years in the cellar can give great emotions.

Pairing

Excellent pairing with vegetable appetizers, white meat dishes, to try with pizza.

Cellar: Tunia

Tunia is a company that rises in Val di Chiana and takes its name from the most important Etruscan God. Founded in 2008 by three young people, Chiara Innocenti and her brothers Francesca and Andrea Di Benedetto. Chiara graduated in economics deals with the business, Francesca biologist and oenologist deals with production and finally Andrea who follows the strategic and commercial aspects. It covers an area of ​​25 hectares, of which 3 are olive trees and 15 are vineyards. 11 hectares of vineyards were planted in the seventies with typical Chianti vines; Sangiovese, Colorino, Canaiolo and Trebbiano. From 2008 onwards, the work was to improve the vineyards through grafts on old plants, thanks to the help of a 75-year-old mage graft, and the introduction of new strains to increase the number of Strains per hectare. Soil management is absolutely biological, also aided by the winds that spin in the area that can contain the attacks of oid and mildew. In the cellar, work is carried out naturally without the addition of any chemical, using only native yeasts apart from a small amount of sulphites at the time of bottling.