Tunia is a small, hands-on winery in Val di Chiana, near Arezzo, started in 2008 by friends Francesca Di Benedetto and Chiara Innocenti with Francesca’s brother, Andrea. The name comes from an Etruscan deity linked to the proper ripening of fruit—an easy symbol for their goal: ripe grapes, honest wines. Francesca leads production, Chiara looks after sales, and Andrea manages finance. Old Sangiovese and Trebbiano vines planted in 1970 form the heart of the estate, alongside a few newer parcels and olive trees.

Their farming is organic by choice, not trend. In the vineyards they keep natural cover crops, use herbal and propolis teas with minimal copper and sulfur, and make their own compost. In the cellar, they rely on native yeasts and avoid fining, filtering, and stabilizing. The aim is simple: let the grape, place, and vintage speak without shortcuts.

Grape varieties are mainly Sangiovese and Trebbiano, with small amounts of Colorino, Canaiolo, and some Cabernet Sauvignon. You’ll see this in the range: “Chiassobuio,” a traditional Chianti-style blend released after long aging; “Chiarofiore,” a gently skin-macerated white built on Trebbiano with a touch of Vermentino; and “Sottofondo,” a bottle-fermented, unfiltered Trebbiano that’s fresh and lightly cloudy. There’s also “Contrappunto,” an easy red that mixes Sangiovese and Cabernet.

From the beginning, Tunia aligned with Italy’s natural wine movement; their wines are made with low intervention and they have been associated with VinNatur, which promotes clean farming and lab testing for residues.

If you’re curious about Tuscan wines made with care and patience—by people who chose to rebuild old vineyards rather than chase fashion—Tunia is a clear, everyday way to taste that approach.