Borgo del Tiglio

Region:          Friuli



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Borgo del Tiglio is one of the world’s greatest estates operated by Nicola Manferrari. Located in Cormòns, right in the heart of the Friulian Collio. The property is essentially a combination of home, farm, and winery.

Manferrari came to winemaking by accident. Originally trained as a pharmacist, he took over the family’s estate upon the unexpected passing of his father in 1981. In 1982, he bottled his own wine for the first time. It was rough going in the early days., yet the wines that have survived from this period are a poignant reminder that what matters most is the quality of the vineyards.

Nicola Manferrari is now recognized as one of Friuli’s original trailblazers, known for crafting brilliant, chiseled whites built on saline-infused minerality and energy that capture the essence of Friuli. Borgo del Tiglio is a towering presence of true excellence and a shining beacon of what is possible in one of Italy’s greatest appellations.


The Terroir

The land is divided into three: The Brazzano Vineyard, The Ca’Delle Valladevineyard, and the Ruttars Vineyard.

The Brazzavo Vineyard is wedged between the steep hill of San Giorgio where the Rosso della Centa is located and the beginning of Monte Quarin, where the Ronco della Chiesa, is located.

The Ca’Delle Valladevineyard is south-east facing and gets a lot of sun, but is situated in the coldest area of the Collio due to it being lashed by cold northeasterly winds. The hill itself is set back from the first line of hillsides that rise up from the plain, and which run from the Colle di San Giorgio to Monte Quarin and follow a line south-east until they reach Gorizia. The land is used exclusively for Chardonnay.

The Ruttars Vineyard is also a south-east aspect and rather cool. It’s typical Collio terrain with outcroppings of limestone, is particularly suited to aromatic white grapes, bringing full expression to their scents and aromas and confers the wines with powerful flavors. 


The Cellar

The wine-making cellars are nestled within the buildings of the ancient hamlet. In 2006, a spacious underground cellar capable of holding more than 300 wooden fermentation and refining kegs was constructed within the confines of the old yard buildings. The bottling and wine resting area is separate from the wine-making area; located across the street, connected by a system of underground pipes to the latter.

The cellars are subdivided into four areas at different heights which allows us to move the product around by simple dint of gravity, in the absence of mechanical devices which reduces handling and minimizes losses. A particularly interesting aspect of this is to be able to press the grapes by allowing them to fall directly into the wine press itself using no means of transport and therefore obviating inadvertent breakage of the grapes; consequently bottling can also performed without the use of a constant pressure pump. The bottling plant and the wine resting areas are also equipped with temperature control systems.