For many years now, alongside our main wines, we have been producing Milleuve Bianco.

This wine was not conceived as a commercial proposition, but arose from technical requirements stemming from the company policy which affects Borgo del Tiglio’s entire production; that is to give consumers the highest expression of both the grape varieties and the vineyards. In practical terms, this means that each vineyard batch is vinified separately. Those barrels which eventually go on to make up the superior range are selected from separately-held batches during the refining process. So, those wines - which for practical reasons during processing are impossible to keep separate – along with what is left over after the selection process, are used as the basis for the Milleuve cuvée. This process results in an excellent wine which, however, when compared to other wines in the Borgo del Tiglio range, loses that unique and inimitable character which links it to the vineyard. The upside of this is its relatively very low cost. Any wine left over following the Milleuve selection is then sold on in bulk.

Basically, Milleuve is a result of using the best grapes, the same ones we use for our finest wines, while the production techniques are the same as those used to make the best wines in the world: 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.

For many years, alongside Milleuve Bianco, we have been producing Milleuve Rosso from Sangiovese and Montepulciano grapes from our domain in Rapagnano, Marche. The last vintage we released was 2011.

Nicola Manferrari