Borgo del Tiglio Milleuve Bianco 2022
Milleuve Bianco is a blend of Tocai, Malvasia, Chardonnay, Sauvignon and Riesling Renano vineyards. It is both a declassification of barrels that Nicola chooses by tasting and a product of a selection of fruit from his parcels that he did not want to include in wines under the Borgo del Tiglio label.
Nicola champions the local grape varieties of Friuli to create his textured and complex wines. This Friulano dominant blend is zesty and energetic, brimming with thirst-quenching acidity, citrus notes, and minerality. Great for pairing with an array of fresh seafoods and salads!
Milleuve is a result of using the best grapes, the same ones they use for their finest wines, while the production techniques are the same as those used to make their best wines: low level of production in the vineyard; extremely thorough selection of the grapes in the field; harvesting in loosely-packed small crates to avoid crushing during transport; for the whites the use of soft pressing and fermentation in small wooden barrels; for the reds, fermentation and post-fermentation maceration in small 12-hectolitre wooden vats, frequent fulling and a long refining period in both in small barrels and in bottles.
Description
Milleuve Bianco is a blend of Tocai, Malvasia, Chardonnay, Sauvignon and Riesling Renano vineyards. It is both a declassification of barrels that Nicola chooses by tasting and a product of a selection of fruit from his parcels that he did not want to include in wines under the Borgo del Tiglio label.
Nicola champions the local grape varieties of Friuli to create his textured and complex wines. This Friulano dominant blend is zesty and energetic, brimming with thirst-quenching acidity, citrus notes, and minerality. Great for pairing with an array of fresh seafoods and salads!
Milleuve is a result of using the best grapes, the same ones they use for their finest wines, while the production techniques are the same as those used to make their best wines: low level of production in the vineyard; extremely thorough selection of the grapes in the field; harvesting in loosely-packed small crates to avoid crushing during transport; for the whites the use of soft pressing and fermentation in small wooden barrels; for the reds, fermentation and post-fermentation maceration in small 12-hectolitre wooden vats, frequent fulling and a long refining period in both in small barrels and in bottles.
