Borgo San Daniele

Borgo San Daniele is the creation of two siblings, Mauro and Alessandra Mauri, a house in which wine-making and hospitality activities coexist with the organization of side events, immersed in an unspoiled landscape of woods and meadows.

Borgo San Daniele's properties cover a total area of 18 hectares, divided into several plots around the Cormons area: San Leonardo, Braida della Colubice and Giassico represent areas still so interwoven with the imperial Austro-Hungarian past. The territory is characterized by the low, gentle slopes that descend from the Slovenian border to the plain nestled between two rivers: the Torre flows on the western side and goes to meet, a few kilometers further south, the Isonzo, which ends up flowing into the not too distant Adriatic Sea, at the level of the Gulf of Trieste. This is a part of Friuli Venezia Giulia particularly suited to the region's many indigenous grape varieties: following the principles of biodynamic agriculture, the Mauri raise Friulano and Ribolla Gialla, Malvasia and Pinot Grigio, among which the black berry Pignolo also peeps out. They are accompanied by other varieties of a more international scope, starting with Chardonnay and Cabernet Sauvignon and ending with Pinot Blanc and Riesling. Since the early 1990s, the choice of a high planting density has materialized, while the vines are left grassed and the balance and biodiversity of the soils are preserved in every way. Treatments involve the use of copper and sulfur, while systemic products are banned in favor of natural infusions based on nettle, equisetum and dandelion. The composition of the soils is peculiar, offering excellent drainage of excess water and refraction of light and daytime heat due to the widespread presence of gravelly skeleton. The microclimate turns out to be equally peculiar: defined by a crossroads of mitigating marine influences and northern cold currents, it benefits the grapes with important temperature ranges.

In the Borgo San Daniele winery, an attempt is made to preserve the intrinsic memory of the wines through a kind of Solera system of indigenous yeasts, that is, by recovering at the end of each vinification the racking, which will then assist the fermentation of the new must. The operations are conducted in an extremely precise and controlled manner, from the sorting of the grapes to the temperature of the processes, which generally take place in steel with oak aging for some labels.