Borgo del Tiglio Collio Friulano
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While never following any strict protocols, Nicola Manferrari's style as a winemaker can be summarized by several key points. The first starts at harvest, with a strict selection and sorting regimen. Nicola does not want any botrytized grapes even if that means having to leave a large amount of fruit in the vineyard. All of his white varieties are crushed before they fall directly into his press. The process is basic, and there is a very short transport solely by gravity, which is important to him in order to avoid damaging the grapes. The crushed grapes are processed in a pneumatic press, using principles he learned from studying Champagne production - ever increasing the pressure gradually. This way he produces less solids and extracts little potassium, something very important to him in order to ensure a good level of minerality in the wine. The alcoholic fermentation begins in stainless steel tanks and as soon as it starts, the must is transferred into oak barrels, where it will stay throughout the fermentation process. The white wines remain in barrel for 10 months and are bottled before the next harvest. Nicola sources all of his barrels from France and he uses exclusively 250 liter barrels. The percentage of new barrels on the white wines is small but does vary according to the wine.
