Tunella – The winery

At Cantina Tunella, history is written with passion and dedication. We are talking about winemakers who believe in doing things well, convinced that the words of a Friulian find expression in actions. For over fifty years, they have been producing wine of excellent quality. In Spessa, in the Colli Orientali del Friuli, grandfather Zorzettig, known as Min, began creating wines that attracted friends and acquaintances with their unmistakable taste.

The story of the winery intertwines through three generations. In the 1960s, grandfather Min and father Livio laid the foundations of Cantina Tunella, now run by Massimo and Marco Zorzettig, alongside their mother Gabriella. Founded in 2002, the company is named Tunella to celebrate the surrounding landscape rich in meadows and vineyards.

Located between Cividale del Friuli, Premariacco, Manzano, and Corno di Rosazzo, Cantina Tunella is situated in the easternmost area of Friuli Venezia Giulia, a region known for its winemaking traditions.

At Tunella, they embrace the philosophy of “doing little to do better,” enhancing prized indigenous grape varieties. The white wines Friulano, Ribolla Gialla, and Malvasia Istriana, along with the red wines Refosco, Schioppettino, and Pignolo, represent the expression of the Friulian territory. The winery also produces blends, and we can say that here every sip tells a story.

Tunella spans seventy hectares of vineyards, cultivated using traditional French gujot and monocapovolto training systems. The average density is five thousand vines per hectare, with a yield limited to seventy quintals to ensure the quality of the grapes. They cultivate indigenous grape varieties such as Friulano, Ribolla Gialla, and Malvasia Istriana, along with international varieties like Chardonnay and Merlot.

Winemaking process aims to preserve and enhance the quality of the grapes. Since 1993, enologist Giuseppe Zamparo has been at the helm of the winery, successfully imparting a strong personality to the wines. The winery, spread over two levels, is designed to ensure strict control of the conditions during winemaking, with rooms dedicated to the fermentation of whites and the aging of reds.