Pinot Bianco D.O.C.

Details

  • Grape variety: Pinot Bianco.
  • Designation: Doc Friuli.
  • Type of terrain: Calcareous-clay, rich in microelements.
  • Training system: Guyot.
  • Vine density: 4,300 vines/ha.
  • Harvest time: First ten days of September.
  • Vinification: Pre-fermentative cold maceration for 24-36 hours, soft pressing of the grapes, primary fermentation at a controlled temperature, followed by maturation on the lees for several months.
  • Ageing potential: 3-4 years after production.
  • Alcohol content: 13%
  • Serving temperature: Approx. 10-12°C.
  • Presentation: 0.75l bottles in 6-bottle boxes.

Colour

Bold straw-yellow with bright golden tinges.

AROMA

The nose has real character, with hints of ripe tropical fruit, peach and seductive notes of sweet spices.

FLAVOUR AND TASTE

It has a warm, velvety body that is well balanced and mouthfilling.

FOOD PAIRINGS

Extremely versatile: the perfect companion for light starters or pasta and rice dishes. It also goes well with fish. Its structure means it can stand up to dishes such as baked gilthead seabream or roast beef.

Pinot Grigio D.O.C.

Details

  • Grape variety: Pinot Grigio.
  • Designation: Doc Friuli.
  • Type of terrain: Calcareous-clay, rich in microelements.
  • Training system: Guyot and Sylvoz.
  • Vine density: 4,300 vines/ha.
  • Harvest time: First ten days of September.
  • Vinification: Pre-fermentative cold maceration for 24-48 hours, soft pressing of the grapes, fermentation at a controlled temperature, followed by maturation in steel vats on the lees.
  • Ageing potential: 3-4 years after production.
  • Alcohol content: 13%
  • Serving temperature: Approx. 10-12°C.
  • Presentation: 0.75l bottles in 6-bottle boxes.

Colour

Amber-shot yellow with light coppery tinges.

AROMA

The nose reveals a delicate structure, characterized by a wide range of clearly distinguishable floral notes.

FLAVOUR AND TASTE

It has a supple structure, sustained by a distinct tangy freshness. With delicate, lingering hints of white-fleshed fruit.

FOOD PAIRINGS

Best paired with delicate dishes.
Perfect with fish starters or pasta and rice dishes.

Chardonnay D.O.C.

Details

  • Grape variety: Monovarietal Chardonnay.
  • Designation: Doc Friuli.
  • Type of terrain: Calcareous-clay, rich in microelements.
  • Training system: Guyot and Sylvoz.
  • Vine density: 4,500 vines/ha.
  • Harvest time: Third ten days of September.
  • Vinification: After a brief period of decantation, the must is racked and fermented at a controlled temperature. Once fermentation is complete, it remains on the fine lees until spring.
  • Ageing potential: 3-4 years after production.
  • Alcohol content: 13%
  • Serving temperature: Approx. 10-12°C.
  • Presentation: 0.75l bottles in 6-bottle boxes.

Colour

Bright straw-yellow with real lustre.

AROMA

Reveals a decidedly intense nose, with alternating notes of apple, banana and vanilla, together with delicate hints of hedgerow.

FLAVOUR AND TASTE

Racy but balanced, it has a tangy taste and fresh body, with a harmonious finish.

FOOD PAIRINGS

It goes well with starters and risottos.
Best served with fish and white meat.

Friulano D.O.C.

Details

  • Grape variety: Friulano.
  • Designation: Doc Friuli.
  • Type of terrain: Calcareous-clay, rich in microelements.
  • Training system: Guyot.
  • Vine density: 4,300 vines/ha.
  • Harvest time: Mid-September.
  • Vinification: Pre-fermentative cold maceration for 24 hours, soft pressing of the grapes, fermentation at a controlled temperature, followed by maturation in steel vats for several months.
  • Ageing potential: 3-4 years after production.
  • Alcohol content: 13%
  • Serving temperature: Approx. 10-12°C.
  • Presentation: 0.75l bottles in 6-bottle boxes.

Colour

Intense straw-yellow with green-gold tinges.

AROMA

Subtle and delicate, it is enriched with balsamic notes and wild flowers, which make for a complex bouquet.

FLAVOUR AND TASTE

Fresh-tasting, piquant and dynamic, it is well balanced.

FOOD PAIRINGS

Excellent as an aperitif or table wine. More traditional pairings include with soups and seafood pasta dishes, also a surprisingly good match for Asian cuisine.

Sauvignon D.O.C.

Details

  • Grape variety: Sauvignon.
  • Designation: Doc Friuli.
  • Type of terrain: Calcareous-clay, rich in microelements.
  • Training system: Guyot.
  • Vine density: 4,300 vines/ha.
  • Harvest time: Second ten days of September.
  • Vinification: Pre-fermentative cold maceration for 24-48 hours, followed by primary fermentation at a controlled temperature, and maturation on the fine lees.
  • Ageing potential: 3-4 years after production.
  • Alcohol content: 13%
  • Serving temperature: Approx. 10-12°C.
  • Presentation: 0.75l bottles in 6-bottle boxes.

Colour

Straw-yellow with greenish tinges.

AROMA

The delicate flowery notes that first emerge from the bouquet evolve into tropical fruit aromas and assertive notes of white peach.

FLAVOUR AND TASTE

Fresh-tasting, dry and velvet-smooth, it has a bold character that alternates between exotic and delicately salty notes, in perfect harmony.

FOOD PAIRINGS

Perfect with Italian raw seafood dishes, but also sushi and sashimi. It also goes well with complex vegetable dishes such as soups.

Traminer D.O.C.

Details

  • Grape variety: Traminer.
  • Designation: Doc Friuli.
  • Type of terrain: Calcareous-clay, rich in microelements.
  • Training system: Guyot.
  • Vine density: 4,300 vines/ha.
  • Harvest time: First ten days of September.
  • Vinification: Pre-fermentative cold maceration for 24-48 hours, soft pressing of the grapes, fermentation at controlled temperatures, followed by maturation in steel vats for several months.
  • Ageing potential: 2-3 years after production.
  • Alcohol content: 13%
  • Serving temperature: Approx. 10-12°C.
  • Presentation: 0.75l bottles in 6-bottle boxes.

Colour

Rich straw-yellow.

AROMA

Subtle, delicate and pronounced, it offers fruity notes and hints of rose petals.

FLAVOUR AND TASTE

Fresh-tasting and velvety on the palate, supported by pronounced spiciness.

FOOD PAIRINGS

Not to be undervalued as an aperitif wine to enjoy with friends. Perfect with crustaceans.

Ribolla Gialla I.G.T.

Details

  • Grape variety: Ribolla Gialla.
  • Designation: IGT Venezia Giulia.
  • Type of terrain: Calcareous-clay, rich in microelements.
  • Training system: Guyot and Sylvoz.
  • Vine density: 4,000 vines/ha.
  • Harvest time: Early September.
  • Vinification: Pre-fermentative cold maceration for 12 hours, soft pressing of the grapes, fermentation at a controlled temperature, followed by maturation in steel vats for several months.
  • Ageing potential: 2-3 years after production.
  • Alcohol content: 12.5%
  • Serving temperature: Approx. 8-10°C.
  • Presentation: 0.75l bottles in 6-bottle boxes.

Colour

Lustrous straw-yellow.

AROMA

The nose tells the story of this grape variety: intense and scented, with floral hints and a delicately grassy note.

FLAVOUR AND TASTE

Fresh-tasting and polished on the palate, with a confident balance between acidity and rich flavour. Good length.

FOOD PAIRINGS

Excellent as an aperitif alongside a selection of cheeses, it also goes well with soups and white meat.

Cabernet Franc D.O.C.

Details

  • Grape variety: Cabernet Franc.
  • Designation: Doc Friuli.
  • Type of terrain: Calcareous-clay, rich in microelements.
  • Training system: Guyot.
  • Vine density: 4,000 vines/ha.
  • Harvest time: First ten days of October.
  • Vinification: After careful checks during the crushing phase, slow fermentation follows at a controlled temperature with daily pigeage for 15-20 days. Stainless steel maturation for 8-10 months.
  • Ageing potential: 3-5 years after production.
  • Alcohol content: 13%
  • Serving temperature: Approx. 16-18°C.
  • Presentation: 0.75l bottles in 6-bottle boxes.

Colour

Intense ruby red with garnet red tinges.

AROMA

A rich, lingering bouquet with intense notes of fruit preserve and hints of grass.

FLAVOUR AND TASTE

A velvety, mouthfilling palate, balanced by supporting acidity; elegant with excellent length.

FOOD PAIRINGS

Its warm, assertive body means it goes well with cured and red meats, as well as game.

Cabernet Sauvignon D.O.C.

Details

  • Grape variety: Cabernet Sauvignon.
  • Designation: Doc Friuli.
  • Type of terrain: Calcareous-clay, rich in microelements.
  • Training system: Guyot.
  • Vine density: 4,300 vines/ha.
  • Harvest time: First ten days of October.
  • Vinification: Medium-duration maceration for 10-12 days, with daily pigeage at a controlled temperature. Followed by stainless steel maturation and bottle ageing for 8-10 months.
  • Ageing potential: 3-5 years after production.
  • Alcohol content: 13%
  • Serving temperature: Approx. 16-18°C.
  • Presentation: 0.75l bottles in 6-bottle boxes.

Colour

Intense ruby red with purply tinges.

AROMA

Rich and complex, the aroma recalls wild berries, black cherry and plum, with notes of tobacco and spices in the finish.

FLAVOUR AND TASTE

Pleasant and austere, it also brings a pleasant taste in the mouth reference to the fruit, envelops the palate and accompanies it with its persistence.

FOOD PAIRINGS

Ideal with flavoursome meat dishes such as roast red meat and game.

Refosco D.O.C.

Details

  • Grape variety: Refosco dal Peduncolo Rosso.
  • Designation: Doc Friuli.
  • Type of terrain: Calcareous-clay, rich in microelements.
  • Training system: Guyot.
  • Vine density: 4,300 vines/ha.
  • Harvest time: Last ten days of September.
  • Vinification: The grapes are vinified with maceration that lasts between 12 and 15 days, with daily pigeage at a controlled temperature. Stainless steel malolactic fermentation follows.
  • Ageing potential: 4-6 years after production.
  • Alcohol content: 13%
  • Serving temperature: Approx. 16-18°C.
  • Presentation: 0.75l bottles in 6-bottle boxes.

Colour

Bold ruby red with purplish tinges.

AROMA

Pervasive, with warm notes of ripe red fruits and elegant spicy fragrances.

FLAVOUR AND TASTE

Graceful and sophisticated, it seduces from the first sip, with a perfectly harmonious balance of body, mineral notes and compact, silky tannic texture.

FOOD PAIRINGS

It goes well with rich, velvety, full-flavoured dishes, which it manages to keep in check. It brings out the best in red meat, but also an indulgent carbonara.

Merlot D.O.C.

Details

  • Grape variety: Merlot.
  • Designation: Doc Friuli.
  • Type of terrain: Calcareous-clay, with areas that enjoy a unique microclimate.
  • Training system: Guyot.
  • Vine density: 4,300 vines/ha.
  • Harvest time: Last ten days of September.
  • Vinification: Maceration with daily pigeage at a controlled temperature for 15-20 days. Stainless steel maturation for 8-10 months.
  • Ageing potential: 4-6 years after production.
  • Alcohol content: 13%
  • Serving temperature: Approx. 16-18°C.
  • Presentation: 0.75l bottles in 6-bottle boxes.

Colour

Intense ruby red.

AROMA

Pervasive, charming and constantly evolving in the glass, alternating between fruity and spicy notes.

FLAVOUR AND TASTE

With a pleasant, fresh flavour, it offers lingering fruity notes, supported by elegant balance.

FOOD PAIRINGS

Best paired with bold flavours: it works well with red and cured meats.

Inaco D.O.C.

Details

  • Grape variety: Refosco dal Peduncolo Rosso.
  • Designation: Doc Friuli.
  • Type of terrain: Alluvial, clayey terrain with a naturally calcareous-dolomitic subsoil, rich in microelements.
  • Training system: Guyot
  • Vine density: 4,300 vines/ha.
  • Harvest time: Second ten days of October.
  • Vinification: Cold maceration and fermentation at controlled temperatures in oak vats. The wine obtained is matured for a few months, before being bottled following a subsequent period of bottle ageing.
  • Ageing potential: 8-10 years.
  • Alcohol content: 14%
  • Serving temperature: Approx. 16-18°C.
  • Presentation: 0.75l bottles in 6-bottle wooden crates.

Colour

Deep ruby red with purplish tinges, leaving dense tears on the glass.

AROMA

Intense and complex, it offers a rich backdrop ranging from notes of currants and blackberries to hints of musk and spices such as pepper, cinnamon and tobacco, through to walnutskin.

FLAVOUR AND TASTE

Warm, soft and mouthfilling, with good supporting acidity. Complex and balanced structure, which lingers on the palate.

FOOD PAIRINGS

A wine for important occasions, to be paired with flavoursome, traditional Italian dishes, especially red meat and game.

.73 Merlot D.O.C.

Details

  • Grape variety: Merlot.
  • Designation: Doc Friuli.
  • Type of terrain: Calcareous-clay, rich in microelements.
  • Training system: Guyot
  • Vine density: 4,300 vines/ha.
  • Harvest time: First ten days of October.
  • Vinification: Brief pre-fermentative cold maceration, followed by alcoholic fermentation at controlled temperature. Maceration continues for 15-20 days with daily pigeage. Racked it carries out the malolactic fermentation and matures for a few months before being bottled. Before being marketed it is aged in the bottle. Before being sold, it is bottle-aged for about 10-12 months
  • Ageing potential: 8-10 years.
  • Alcohol content: 14%
  • Serving temperature: Approx. 16-18°C.
  • Presentation: 0.75l bottles in 6-bottle wooden crates.

Colour

Ruby red with tinges of garnet red on the rim.

AROMA

The nose opens with hints of wild berries, blackberries, cherries and violet that alternate with a slightly charred oak edge and an assertive mineral influence.

FLAVOUR AND TASTE

It is well structured and has a warm mouthfeel, thanks to the elevated alcohol content, as well as being rounded on the palate.

FOOD PAIRINGS

It goes perfectly with grilled red meat, but also with more complex dishes such as boiled meat, and pasta and rice dishes with elaborate sauces. It can also be enjoyed with a selection of mature cheeses.

Pratum I.G.T.

Details

  • Grape variety: White wine grape mix.
  • Designation: IGT Trevenezie.
  • Type of terrain: Calcareous-clay, rich in microelements.
  • Training system: Guyot.
  • Vine density: 4,300 vines/ha.
  • Harvest time: Second ten days of September.
  • Vinification: The grapes are gently destemmed and left to macerate for a short period of time. Alcoholic fermentation at a controlled temperature, the refinement takes place on the noble lees for a few months.
  • Ageing potential: 6-8 years after production.
  • Alcohol content: 13.5%
  • Serving temperature: Approx. 12°C.
  • Presentation: 0.75l bottles in 6-bottle boxes.

Colour

Bright straw-yellow with golden tinges.

AROMA

At first the nose reveals hints of ripe fruit which develop into sweet custard.

FLAVOUR AND TASTE

Gracefully contoured, warm and full-bodied, with balanced notes of fruit and quince that reveal themselves in a fresh and intense finish, with good minerality.

FOOD PAIRINGS

Excellent with pasta and rice dishes, as well as with fish and white meat. Recommended recipe: spaghetti with lobster.

Prosecco D.O.C. Brut

Details

  • Grape variety: Glera.
  • Type of terrain: Calcareous-clay, rich in microelements.
  • Training system: Guyot and Sylvoz.
  • Vine density: 3,100 vines/ha.
  • Harvest time: Mid-September.
  • Vinification: Soft pressing of the grapes in reducing conditions. Primary alcoholic fermentation conducted at a controlled temperature of about 17°C, cleaning of the base obtained in this way, second fermentation with the Charmat method at a controlled temperature of about 16°C, and subsequent stay on the lees lasting at least 30 days.
  • Ageing potential: 1-2 years after production.
  • Alcohol by volume: 11.5%
  • Residual sugar: 5 g/l.
  • Serving temperature: Approx. 6-7°C.
  • Presentation: 0.75l bottles in 6-bottle boxes.

COLOUR

Pale straw-yellow.

AROMA

A pleasant, delicate aroma with hints of fruity golden apple and floral wisteria, which give way to notes of crusty bread.

FLAVOUR AND TASTE

Dynamic and fresh-tasting, very well balanced.

FOOD PAIRINGS

Ideal as an aperitif, it goes well with fish and light risotto dishes.

Prosecco D.O.C. Extra Dry

Details

  • Grape variety: Glera.
  • Type of terrain: Calcareous-clay, rich in microelements.
  • Training system: Guyot and Sylvoz.
  • Vine density: 3,100 vines/ha.
  • Harvest time: Mid-September.
  • Vinification: Soft pressing of the grapes in reducing conditions. Primary alcoholic fermentation at a controlled temperature of about 17°C, cleaning of the base obtained in this way, second fermentation with the Charmat method at a controlled temperature of about 16°C, and subsequent stay on the lees lasting at least 30 days.
  • Ageing potential: 1-2 years after production.
  • Alcohol by volume: 11.5%
  • Residual sugar: 13 g/l.
  • Serving temperature: Approx. 6-7°C.
  • Presentation: 0.75l bottles in 6-bottle boxes.

COLOUR

Pale straw-yellow.

AROMA

A delicate aroma with hints of fruity apple and floral wisteria, which give way to notes of crusty bread.

FLAVOUR AND TASTE

A lively, pleasant flavour that is well balanced with a fruity finish.

FOOD PAIRINGS

Ideal as an aperitif, it is also the perfect accompaniment to a fresh cheeseboard or light pulse soup.

Ribolla Gialla Brut

Details

  • Grape variety: Ribolla Gialla.
  • Type of terrain: Calcareous-clay, rich in microelements.
  • Training system: Guyot and Sylvoz.
  • Vine density: 4,000 vines/ha.
  • Harvest time: Last ten days of August.
  • Vinification: Soft pressing of the grapes in reducing conditions. Primary alcoholic fermentation conducted at a controlled temperature of about 17°C, cleaning of the base obtained in this way, second fermentation with the Charmat method at a controlled temperature of about 16°C, and subsequent stay on the lees for about 60 days.
  • Ageing potential: 2-3 years after production.
  • Alcohol by volume: 11.5%
  • Residual sugar: 6 g/l.
  • Serving temperature: Approx. 6-8°C.
  • Presentation: 0.75l bottles in 6-bottle boxes.

Colour

Lustrous pale yellow.

AROMA

With a distinctive nose, it immediately releases typical fresh flowery hints, which give way to a delicate grassy note.

FLAVOUR AND TASTE

Fresh-tasting, with a good balance between acidity and a rich flavour. The mineral finish lingers on the palate.

FOOD PAIRINGS

Perfect with raw seafood, it also holds its own with richly marinated dishes. Try with traditional fried sardines and onions ("sarde in saor") or with salmon-trout bruschetta.

Pinot Nero Rosé Brut

Details

  • Grape variety: Pinot Nero.
  • Type of terrain: Calcareous-clay, rich in microelements.
  • Training system: Sylvoz.
  • Vine density: 4,000 vines/ha.
  • Harvest time: Last ten days of August.
  • Vinification: Soft pressing of the grapes in reducing conditions. Primary alcoholic fermentation conducted at a controlled temperature of about 17°C, cleaning of the base obtained in this way, second fermentation with the Charmat method at a controlled temperature of 16°C and subsequent stay on the lees for about 60 days.
  • Ageing potential: 2-3 years after production, optimal maturation of 1 year.
  • Serving temperature: Approx. 6-7°C.
  • Alcohol by volume: 11.5%
  • Residual sugar: 6 g/l.
  • Presentation: 0.75l bottles in 6-bottle boxes.

Colour

Bright pale pink.

AROMA

A subtle, elegant bouquet which recalls red berry fruit, currants and raspberries, with flowery notes of rose petals.

FLAVOUR AND TASTE

Lively and enjoyable, with a defined red fruit flavour. The acidity typical of this grape variety is perfectly balanced by a likable sugar content.

FOOD PAIRINGS

Best with delicate flavours and ideal as an aperitif to accompany less mature cured meats or raw fish.

Prosecco D.O.C. Rosè Extra Brut

Details

  • Grape variety: Glera and Pinot Nero.
  • Type of terrain: Calcareous-clay, rich in microelements.
  • Training system: Guyot and Sylvoz.
  • Vine density: 3,100 vines/ha.
  • Harvest time: Mid-September.
  • Vinificazione:Soft pressing of the grapes in reducing conditions. Primary alcoholic fermentation at a controlled temperature of 17°C, cleaning of the base, secondary fermentation with the Charmat method for 30 days at a controlled temperature of 16°C, followed by at least 30 days on the lees.
  • Ageing potential: 1-2 years after production.
  • Serving temperature: Approx. 6-7°C.
  • Alcohol by volume: 11.5%
  • Residual sugar: 12 g/l.
  • Presentation: 0.75l bottles in 6-bottle boxes.

Colour

Pale straw-yellow.

AROMA

A delicate aroma with hints of fruity apple and floral wisteria, which give way to notes of crusty bread.

FLAVOUR AND TASTE

A lively, pleasant flavour that is well balanced with a fruity finish.

FOOD PAIRINGS

Ideal as an aperitif, it is also the perfect accompaniment to a fresh cheeseboard or light pulse soup.

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