Vintage Tunina, Venezia Giulia IGT Bianco

Type of terrain:  Predominantly marlstone and sandstone belonging to the Flysch formation from the Eocene era, characteristic of the Collio area with southwest and northwest aspect.

Made with grapes: Sauvignon, Chardonnay, Ribolla Gialla, Malvasia Istriana, Picolit

Alcohol content: 13,5%

Acidity: 5,40 ÷ 5,60 ‰

Wine ageing potential: On average 7–8 years, and in the best vintages over 10 years.

Notes: The first tests of the field blend date back to the 1973 harvest, and the first
vintage put on sale under this name and label was the 1975 harvest.
For this particular grape blend, a selection is made of the best grapes which are gathered late, around two weeks after the normal harvest, on a surface of around 16 hectares of vineyard cultivated on Ronco del Fortino. The training system forms used are guyot-cappuccina, with 6000-7000 vines per hectare and with a yield of 40–60 quintals.
The name, Tunina, refers to the old owner of the land on which the original vineyard is located and it is dedicated to Casanova’s poorest lover, who was a governess in Venice and who was also known by the diminutive “Tunina” (Antonia).
As early as 1976 Luigi Veronelli called it “the Mennea of Italian wines” (Pietro Mennea was an athlete who competed in the 1976 Olympics in Montreal), and then it won wine
of the year (1997 vintage) from Gambero Rosso and the Wine Oscar for the 1998 vintage from the A.I.S. (Associazione Italiana Sommelier).

	ORGANOLEPTIC PROPERTIES COLOUR: brilliant straw-yellow colour with golden highlights AROMA: its aroma is intense, full, with enormous elegance and persistence, and with hints of honey and wild flowers FLAVOUR: its taste is dry, velvety, and very well-orchestrated, with an exceptional persistence due to its particularly full body. "We have a particularly good memory of this wine with a pillow of fresh salmon stuffed with parmesan and artichoke" (Daniele Cernilli)
	Best enjoyed at a temperature of 10-12°C.
	It is paired with truffled first courses, with a great variety of fish dishes, especially oven-baked fish and fish in sauce, and it can easily be drunk with white meats
	On average 7–8 years, and in the best vintages over 10 years.