In the glass

Full-bodiedLow tanninHigh acidityDryLong finish

Aroma: yellow apple, vanilla, almond cream, honey, white peach

Palate: yellow stone fruit, patisserie cream, lemon pith, saline finish

Manferrari's barrique Chardonnay Selezione, the estate's oak-led answer to white Burgundy. Vanilla, almond cream and yellow stone fruit over a saline finish.

What it pairs with

  • Risotto with porcini
    Almond cream and vanilla aromatics handle the mushroom umami; full body holds the Carnaroli starch.
  • Lobster Thermidor
    Vanilla and almond cream pair with the gratin's bechamel; saline minerality lifts the shellfish sweetness.
  • Roast guinea fowl with porcini
    Honey and almond cream aromatics pair with the bird's nutty fat; high acidity scrubs the chicken fat.

History

Manferrari's Chardonnay Selezione, the estate's barrique answer to white Burgundy from selected lower-yielding parcels. First vintage 1995.

  1. 1995 — First Chardonnay Selezione vintage

Facts

Producer
Borgo del Tiglio
Grapes
Chardonnay (100%)
Classification
DOC Collio
Oak
Fermented and aged in small French oak barriques (around 50 percent new); around 12 to 18 months on lees
ABV
13.5%
Price
EUR 45 to 70 at retail
Drinking window
3-15 from vintage
First vintage
1995
Vegan
Yes (no animal-derived fining)

Frequently asked about Borgo del Tiglio Chardonnay Selezione

What does Borgo del Tiglio Chardonnay Selezione taste like?

Yellow apple, vanilla, almond cream, honey and white peach on the nose; yellow stone fruit, patisserie cream, lemon pith and a saline finish on the palate. Full-bodied with high acidity and a long finish.

How does this compare to white Burgundy?

Borgo del Tiglio Chardonnay Selezione draws on the oak-led barrique idiom of white Burgundy with Collio ponca minerality. Patisserie cream and almond aromatics over a saline finish; structurally closer to a village-level Cote de Beaune than a generic oaked Chardonnay.

When should I drink Chardonnay Selezione?

Drink between 3 and 15 years from vintage. The wine cellars well; patisserie cream aromatics deepen with age from year 5 onwards.

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