Vigneti Le Monde
Ever since Alex Maccan purchased Vigneti Le Monde in 2008, he has had only one objective in mind - to breathe new life into it. When he purchased the Estate, the winery was in need of modern management driven by strong passion and based on a clear vision. Moreover, considerable investment was needed to upgrade the facilities, machinery and revitalise the land. Pursuing his dream of owning a winery in Friuli and having recognised the Estate's enormous potential, Alex, with the support of his team, set about renovating Vigneti Le Monde with an energy and enthusiasm that gave him a new lease of life. The 100 hectares of vineyards, with some of the vines planted almost 40 years ago, feature a rich combination of clay and limestone, which differ from the more gravelly soils generally associated with the surrounding areas. For this reason, the soil at Vigneti Le Monde can be considered a genuine 'Cru'.
The vineyards feature rich soil able to produce wines that age well and are managed using the Guyot and cordon spur method of training, the perfect system for producing high quality wines. In Friuli strict wine production techniques are still rooted in the local culture, which is invaluable for anyone who wants to produce high quality wines whilst respecting and getting the best from nature. The winery uses state-of-the-art technology that respects man and nature to consistently offer wines that are seductively simple and elegant.
Pinot Bianco DOC 2023
100% Pinot Bianco from a 30 year old vineyard in DOC Friuli Grave where the soil is argillaceous, calcareous and rich in micro-organisms. 36 hours pre-fermentation cold maceration, soft pressing of the grapes, fermentation at a controlled temperature and later matured on lees for several months. Aromas of exotic ripe fruit, white peach and notes of sweet spices. Smooth and warm in the mouth while also enveloping, balanced and rich in aromas. Excellent with fish starters, its body also allows interesting contrasts when matched with white meat and baked fish.
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