"Tunila is obtained from Cannonau grapes (also known as Grenache), it has a ruby red colour and an intense and fairly persistent aroma. Aged in concrete tanks. Pair with appetizers based on cured meats, first courses with not excessively tasty condiments, broths and seafood soups, pan-fried and baked blue fish, stewed chicken and rabbit"
In a recent frenzy of passion for the wines coming out of Sardinia, the cooperative of Dorgali has really blown us away with their ever-so-fresh Vermentino and Cannonaus. With over 600 hectares, they impressively keep everything by hand and super low yields to create concentration alongside freshness in their wines. Nestled between the Supramonte mountains and the Gulf of Orosei on the eastern coast, their unique terroir is a gem reflecting in the quality but hardly in the price of these wines.
