Producer
The four Cesconi brothers have transformed their family estate in the village of Pressano, in the past decade. Whereas they previously sold all their fruit to the co-op at Lavis, today they are making some of Italy’s most exciting white wines. All their vineyards are now farmed organically and biodynamically. Stylistically, their whites are more intense and perfumed than those from Friuli and slightly lighter, without the weight or fat that some of the top Friuli wines have. Their reds, on the other hand, have more weight than their Friulian counterparts.
VINEYARD
The Nosiola is planted in the highest vineyards at the edge of the
forest at an altitude of about 500 meters, north-east of Pressano.
Nosiola is an early budding variety and prefers high, well-ventilated
and sunny areas. The vineyard has a west exposure and is placed
on a fertile soil made by Dolomite rocks rich in mineral. The vines
have an average age of 35 years and are trained with a simple
pergola, with a density of about 3500 plants per hectare.
VINIFICATION
Part of the grapes are de-stemmed, and then macerated for 4-5
days until “the cap is formed”. At this point a cuvèe is made with the
grapes directly pressed and the fermentation continues partly in
stainless steel tanks and partly in large acacia barrels. Acacia allows
the wine to combine qualities of wood aging along with the fine and
delicate bouquet of Nosiola. The wine remains in contact with its
yeast for about 9 months before being bottled at the end of the
summer.