Borgo del Tiglio

Borgo del Tiglio began with an unexpected change of course. Nicola Manferrari was working as a pharmacist when his father died just before the 1981 harvest, leaving a family holding of fewer than three hectares in the Collio. What began as necessity became a vocation, shaped by his training in chemistry and biology and a habit of testing received wisdom against the vineyard.

Since 1982, parcels have been harvested and vinified separately so differences in slope, exposure and the Collio’s marl-and-sandstone soils can be understood rather than averaged away. Mature vines are kept at low yields, grapes are picked by hand into small crates, and the cellar relies on gentle handling and gravity. White wines ferment dry in small barrels and rest on their lees, serving the estate’s central aim: refined, complex wines whose character comes first from their place in the Collio.