{"product_id":"borgo-del-tiglio-studio-bianco-2024","title":"Borgo del Tiglio Studio Bianco 2024","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(190, 4, 4);\"\u003e96 points Wine Advocate\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cem\u003eDrink Date: 2026 - 2038\u003c\/em\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Borgo del Tiglio 2024 Collio Studio di Bianco, a blend of Friulano, Sauvignon Blanc and Riesling Renano, reflects both the history and evolution of the estate, with fruit sourced from a vineyard acquired in 1989, though the modern form of this blend only began to take shape in the late 1990s. In this warm vintage, the wine shows notable substance and body, which is why it was positioned at the end of the white lineup in our tasting, just before the reds. Its enriched texture sets it apart within the portfolio. After barrique aging, time in stainless steel was shortened by two to three weeks before bottling, a decision that helps prevent the wine from shutting down and preserves its expressive openness. Recent heavy rains in November 2025 caused two small landslides on the terraces now under repair, prompting proprietor Nicola Manferrari to remark that the work to restore this vineyard is “a return to the viticulture of the past.”\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"color: rgb(210, 4, 4);\"\u003e\u003cstrong\u003e95 points Vinous\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cem\u003eDrink Date: 2026–2036\u003cbr\u003e\u003c\/em\u003eSpicy to the core, the 2023 Studio di Bianco mixes ginger shavings with citrus zest, stone dust and young grapefruit to form its compelling bouquet. It is elegant in feel, silken and serene, with white pit fruits swirling across a wave of tantalizing acidity, as a core of saline minerals adds a salty resonance toward the close. The 2023 cleans up beautifully, long and crisp yet structured, leaving nuances of green melon and young kiwi as the palate remains clenched, begging for another sip. This is an expertly tailored Studio di Bianco. Production was reduced by 40% because of challenging conditions during the season. \u003cem\u003e- By Eric Guido, October 2025\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/em\u003e\u003cspan\u003eThe flagship white wine of Borgo del Tiglio, \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eStudio di Bianco is Nicola Manferrari's “study in white” and the culmination of more than three decades of work in a single vineyard in Ruttars\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. The wine blends \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eFriulano, Sauvignon Blanc and Riesling Renano\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, roughly 50% Friulano with the balance divided between Sauvignon and Riesling. Rather than trying to showcase the individual personality of each grape, Nicola's goal is exactly the opposite: the three varieties work together to express the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003evineyard, vintage and terroir\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Friulano provides body and texture, Sauvignon brings aromatic complexity and freshness, and Riesling contributes acidity and structure. The wine is only produced in good vintages and is fermented and aged for approximately nine months in small French oak barrels.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cem\u003eThis is unquestionably one of the most serious white wines of Friuli and a wine built not simply to impress young, but to evolve for many years in the bottle.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eOur Take:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e This is \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eserious, world-class white wine\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, and easily one of the greatest examples of just how complex and age-worthy the white wines of Friuli can be. \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBright golden-straw in color\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, the nose is \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003epronounced, deep and complex\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ewhite peach, quince and ripe pear\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e layered with white flowers, dried herbs, mint, beeswax, toasted almond and crushed stone. The palate is \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003efull-bodied and beautifully textured\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, with tremendous depth and concentration from the warm 2024 vintage, yet \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003emedium-plus to high acidity\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e keeps the wine energetic and remarkably balanced. The flavors are \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eintense and layered\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, moving from ripe orchard and stone fruit into citrus, herbs, almond and a deep mineral\/saline character, while the barrel fermentation adds richness and breadth without obscuring the vineyard. The finish is \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eexceptionally long, savory and mineral\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, with lingering citrus, herbs, toasted almond and crushed stone. This has the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eweight and textural depth of great white Burgundy\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, but the combination of aromatics, salinity and savory complexity is unmistakably Friulian. It is a wine that is impressive now, but I would expect it to become considerably more complex with bottle age.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eVarieties:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e50% Friulano, 25% Sauvignon Blanc and 25% Riesling Renano\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eAppellation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eCollio DOC\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eWine:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e The \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eflagship white wine of Borgo del Tiglio\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, produced only in good vintages\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eMeaning of the Name:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eStudio di Bianco\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e translates essentially to \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e“Study in White,”\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e reflecting Nicola's decades-long experimentation with the vineyard, varieties and final blend\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eVineyard:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e A specific parcel within Borgo del Tiglio's \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eRuttars property\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, acquired by Nicola Manferrari in \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e1989\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eEstate Acquisition:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Nicola purchased approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e5 hectares on the southeast-facing hillside of Ruttars\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e in 1989 and began experimenting with the varieties already planted there\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eStudio Vineyard:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e1 hectare\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, with the varieties planted together within the site\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eExposure:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSoutheast-facing hillside\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eVarieties in the Vineyard:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eFriulano, Sauvignon Blanc and Riesling Renano\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, grown together to express the site rather than being treated simply as three independent varietal wines\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eSoils:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Classic Collio \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ePonca\/Flysch\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, composed of alternating layers of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003emarl and sandstone\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eBlend Philosophy:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Friulano contributes \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ebody, texture and power\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e; Sauvignon Blanc brings \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003earomatic complexity and freshness\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e; Riesling Renano contributes \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eacidity and structure\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eHarvest:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eHand harvested\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e with extremely careful selection of the fruit\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eCo-Harvest Philosophy:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Sauvignon is allowed to ripen later than would normally be expected so it can be harvested alongside the later-ripening Friulano and Riesling, helping the three varieties behave as a single expression of the vineyard rather than three distinct grapes\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eWinemaking:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Extremely \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003egentle pressing\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, followed by fermentation in small oak barrels\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eMalolactic Fermentation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eYes\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eÉlevage:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e9 months in 250-liter French oak barrels\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003e2024 Élevage Detail:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Following barrel aging, the estate \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eshortened the usual time in stainless steel by approximately two to three weeks before bottling\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, helping preserve the wine's openness and expression\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eAlcohol:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e14%\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eProduction:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Naturally very limited because of the tiny vineyard and rigorous selection\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eServing:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e I would serve this around \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e12–14°C \/ 54–57°F\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, rather than refrigerator-cold, and give it plenty of air when young\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eAging Potential:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eExceptional.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Studio di Bianco is built for extended bottle aging; while delicious young with air, this is absolutely a wine worth cellaring for \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e10+ years\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eFood Pairing:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e This is powerful enough for serious food: \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ewhite truffles, lobster or lobster risotto, roasted poultry or guinea hen, rich seafood, aged Parmigiano and dishes incorporating ginger\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e all make sense with its combination of texture, aromatics and acidity\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eThe Ruttars Vineyard \u0026amp; the Birth of Studio di Bianco\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe story begins on \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eEaster Monday in 1989\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, when Nicola Manferrari completed the purchase of five hectares on the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003esoutheast-facing hillside of Ruttars\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Rather than looking at the different grape varieties planted there and immediately deciding which one belonged where, Nicola began experimenting. He vinified the old vines separately, studied how each variety behaved in the site and gradually worked toward a blend that could express the vineyard more completely than any one grape could on its own.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eOver the following vintages, the formula gradually settled around \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e50% Friulano, 25% Sauvignon Blanc and 25% Riesling Renano\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. By the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e1996 vintage\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, Nicola felt that both the varietal combination and the cellar approach had crystallized into the wine we essentially know today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThat is really the key to understanding Studio di Bianco. \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eIt isn't supposed to taste like Friulano plus Sauvignon plus Riesling.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Nicola deliberately harvests the Sauvignon quite ripe so it can be processed alongside the later-ripening varieties. This diminishes some of Sauvignon's obvious varietal character and allows the three grapes to speak more as \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eone vineyard and one wine\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhy Studio di Bianco Is Different\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThere is a hierarchy between \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eMilleuve, Collio Bianco and Studio di Bianco\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, but Studio is much more than simply the richest or most expensive selection.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eNicola's objective was to create something closer to a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ecru\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e: a wine whose identity ultimately comes from its vineyard rather than the name of a grape variety. That's an unusual idea in Friuli, where many of the region's most famous whites historically built their identities around Friulano, Sauvignon, Chardonnay or Malvasia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eStudio di Bianco turns that idea around. \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eThe grape varieties are tools for expressing the vineyard.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Friulano supplies the flesh and texture; Sauvignon supplies aromatic lift; Riesling supplies acidity and structure. None is supposed to dominate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThat philosophy also explains why \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eStudio di Bianco is only produced in good vintages\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. After the selection for Studio is made, wine from the Ruttars vineyard that doesn't go into the flagship is blended with Friulano, Sauvignon and Riesling from the estate's other vineyards to make \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eCollio Bianco\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. In other words, Collio Bianco gives you a glimpse into the Studio philosophy, while \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eStudio di Bianco is the complete expression Nicola is trying to achieve\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e2024 looks particularly compelling because it was a warm vintage\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, giving Studio considerable body and textural richness, yet the Sauvignon and Riesling components provide the acidity and freshness necessary to hold everything together. Wine Advocate's \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e96-point rating\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e reinforces what this wine has become: not simply one of Borgo del Tiglio's best wines, but \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eone of the benchmark serious white wines of Italy\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Collio","offers":[{"title":"Default Title","offer_id":44377233358982,"sku":"KS-brogotiglio-studio","price":137.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0075\/0338\/0543\/files\/BorgodelTiglioStudiodiBianco.jpg?v=1789328554","url":"https:\/\/www.winesolutions.com\/products\/borgo-del-tiglio-studio-bianco-2024","provider":"Wine Solutions","version":"1.0","type":"link"}