Borgo del Tiglio

 Borgo del Tiglio Nicola Manferrari 
At Borgo del Tiglio we produce mainly white wines. In order to make the most of the organoleptic character of the terroir from which the grapes originate we employ a fairly hands-off philosophy in our cellar processes. As part of this approach, we allow the sugars to fully ferment, resulting in totally dry wines. We seek for balance in the wines at all stages of the process, starting from the exact time we choose to begin the harvest, then at the must extraction stage (white wine musts are checked analytically during pressing in order to manage the extraction process), in the must assembly and finally in the assembly of the wine. Complexity is also assured by the blending of different batches which have been harvested and produced separately with aim of really bringing their original characteristics to the fore. Our white wines are fermented in small wooden barrels of around 250 litres and they remain there in contact with the lees for nine or ten months. During the successive stage of assembly, small barrels are selected which, when blended together, allow us to close in on the desired results. The surplus product is destined for a less noble category of wines, in a system of descending order whose lowest level would be wines sold unbottled in bulk quantities. This system is geared to ensuring that even in a not particularly good year, the pre-set quality standards are maintained by moving the higher-grade products down to lower categories. Our red wines complete their fermentation in small, open wooden 1,200 litre vats and undergo a post-fermentation maceration whose duration will depend on the quality of the harvest. They are then decanted into small - and in part new - wooden kegs where they undergo malolactic fermentation and remain there to refine for the necessary time (on average two years, but in some cases for longer).

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