The grapes for the production of this dry Malvasia are harvested from old vines. It is a temperamental variety which requires great care in the vineyard to produce the best grapes The berries undergo a brief cold maceration and then are fermented in 250 litre French oak barrels that have already been used once before. It has a marked, yet delicate, bouquet. When the wine is young, it is reminiscent of roses but, as it matures, it becomes more spicy and piquant, with white pepper notes. Balanced and easy on the palate, floral tones and sweet notes of honey appear on the finish.
ABOUT THE WINE MAKER
Borgo del Tiglio is located in Cormòns, in the heart of the Friulian Collio region. It is a small artisanal winery based around a home, farm and vineyards; the old-vine Friulano parcel, key to the flagship Ronco della Chiesa wine, is located on the hill just behind the main building. Under the leadership of Nicola Manferrari, Borgo del Tiglio has become a towering presence of excellence and a shining beacon of what is possible in one of Italy’s greatest, but often, most underachieving appellations.
Nicola came to winemaking late, he was working as a pharmacist when he caught the winemaking bug: he would often find himself walking in the regions vineyards and it was here that he found a compelling interest in the subject. After his father passed away in 1981, he inherited five hectares of land with three planted with vines and this provoked him to change his vocation. Over the last three decades, Nicola has produced wines that have grown the reputation of Borgo del Tiglio to astronomical heights in the region and internationally; and set benchmarks as to what is possible, in a region that has over the same period generally produced commercial wines with little personality.
Nicola’s brilliantly constructed wines show a deep understanding of both viticulture and vinification and has resulted in him being recognised as one of Italy’s finest winemakers. Over the years he has worked hard with the star grape Friulano, previously known as Tocai, trying different techniques to get the most complex, mineral and fruit flavours from it. Allowing some oxidation, barrel fermentation, blending with grapes with a higher acid profile, such as Sauvignon Blanc, and picking later have all influenced the wines produced today.