Winemaker Notes
The wine is salty, with nerve but it also full-bodied and has shown great keeping qualities. When young a perfume of fruits and flowers prevails, but with time it gains in complexity and allows mineral nuances to emerge, which become more and more pronounced.
The wine is very supple when it comes to pairing. It prefers fish, shellfish, any type of cheese and vegetables. Great with ginger and soya sauces, thus suitable for certain oriental cuisines. When mature it is perfect with truffles, the aroma of which matches excellently with that of the wine.
Critical Acclaim
All Vintages
Borgo del Tiglio produces wine from three parcels all located on the hills of the DOC Collio area. It is one of the most endorsed areas for white wines in Italy and it consists of a small hill chain located on the most eastern limb of Northern Italy.
The closeness to the Adriatic Sea and to the Julian Alps makes for significant climatic differences depending on the exposure of the area. The soil too, generated by the fragmentation of marl and sandstone layers that form the subsoil, varies depending on the area.
Since 1987 the wine cellar has been engaged in studying these differences in order to bring out the terroir of its wines. The aim is to specialize the three properties of Brazzano, Ruttars and Ca’ della Vallade in the cultivation of those grapes that are best suited to be cultivated on a certain site.
The source of some of Italy’s best and most distinctive white wines, Friuli-Venezia Giulia is where Italian, Germanic and Slavic cultures converge. The styles of wines produced in this region of Italy's far north-east reflect this merging of cultures. Often shortened to just “Friuli,” the area is divided into many distinct subzones, including Friuli Grave, Colli Orientali del Friuli, Collio Goriziano and Carso. The flat valley of Friuli Grave is responsible for a large proportion of the region’s wine production, particularly the approachable Pinot grigio and the popular Prosecco. The best vineyard locations are often on hillsides, as in Colli Orientali del Friuli or Collio. In general, Friuli boasts an ideal climate for viticulture, with warm sunny days and chilly nights, which allow grapes to ripen slowly and evenly.
In Colli Orientali, the specialty is crisp, flavorful white wine made from indigenous varieities like Friulano (formerly known as Tocai Friulano), Ribolla gialla and Malvasia Istriana.
Red wines, though far less common here, can be quite good, especially when made from the deeply colored, rustic Refosco variety. In Collio Goriziano, which abutts Slovenia, many of the same varieties are planted. International varieties like Merlot, Cabernet Sauvignon, and Cabernet Franc are also common, but they tend to be Loire-like in style with herbaceous character and mellow tannins. Carso’s star grape is the red Teranno, notable for being rich in iron content and historically consumed for health purposes. It has an earthy, meaty profile and is often confused with the distinct variety Refosco.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.