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Borgo del Tiglio, Collio, 2024

White Wine from Friuli, Italy
$43.99
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Plenty of people will tell you Sauvignon Blanc and Riesling don't belong in the same bottle, because their aromas come from different chemical families. Nicola Manferrari's answer is Friulano, the grape that makes the pairing work. He didn't get there by theory. Trained in pharmacology, he took over his father's "hobby" of five hectares in 1981, then made 50/50 blends of variety after variety and found that the best ones all contained Tocai (Friulano), Sauvignon and Riesling Renano. The Collio, first released in 1989, came out of those experiments. Here's the insider angle: it's built on the Ruttars grapes and wine left over once the Studio di Bianco selection is made, then topped up with Friulano, Sauvignon and Riesling from other sites. Ruttars is a fairly cool, south-east-facing slope of classic Collio ground with limestone outcrops, especially suited to aromatic whites. Manferrari says its Friulano is ideal for blending, because mixing it with other grapes reins in its exuberance. The label just says "Collio," which is a pretty modest way to sell a wine with this much thinking behind it.

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More about Borgo del Tiglio

Nicola Manferrari came from a family of pharmacists in Gorizia, but when his father died in 1981 he inherited a few hectares of vines in Brazzano, in Collio, and found his calling. Self-taught, he learned French to read the viticulture classics and studied in Bordeaux, Burgundy and Champagne. More than forty years on, Borgo del Tiglio is one of Friuli's trailblazers, making brilliant, saline whites. The Ronco della Chiesa Friulano comes from vines at least 70 years old. Elevation through restraint.

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Wine Details

  • Grape Variety

    Friulano , Riesling , Sauvignon Blanc

  • Vintage

    2024

  • Size

    750ml

  • Farming Practice

    Traditional

  • Style

    Aromatic

  • Sweetness

    Dry

  • Body

    Medium Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Prosciutto di San Daniele; seafood risotto; grilled branzino with lemon and herbs; mussels steamed in white wine; frico (Friulian fried Montasio cheese); asparagus and spring-pea pasta.

Tasting Profile

Expect a dry, medium-bodied white where Friulano's ripe pear, almond and fuller body meet the citrus and green-herb lift of Sauvignon and Riesling's floral, lime-edged acidity. Barrel ageing typically adds a rounded, lightly creamy texture rather than overt oak, and the finish tends to be fresh, long and quietly saline, with the faint bitter-almond twist Friulano is known for.

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