Country: Italy Region: Trentino-Alto Adige Vintage: 2013
Varietal: White regional (Northern-Italian) Category: White Wine
"The four Cesconi brothers have transformed their family estate in the village of Pressano into one of the region's most admired wineries. 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 using organic farming. They have also carried out research into, and development of, better selections of Nosiola, keeping them at the top of their game.
Stylistically, their whites are more intense and perfumed than most from Friuli, but without the weight or fat that some of the top Friuli wines have. Their reds, on the other hand, have more concentration than their Friulian counterparts.
The Pinot Grigio is aromatic yet intense. We tend to prefer it with a bit of bottle age, when it starts to show complexity. Their Nosiola, a native Trentino grape variety, is zesty and aromatic, an ideal summer white. 'Olivar', a barrel fermented blend of Pinot Bianco, Pinot Grigio and Chardonnay, is one of Trentino's best white wines. Their reds have improved markedly in recent years, with the addition of Lagrein and Teroldego to the blend. 'Moratèl', a blend of Merlot, Lagrein, Cabernet Sauvignon and Teroldego, shows a ripeness and depth of flavour that is lacking in most reds from this region."
Product Features: Sustainable
Winemaker: Roberto and Lorenzo Cesconi
Nosiola, the only grape variety native to Trentino, is planted on the edge of the woods on west-facing vineyards, some with slopes of up to 30° at an altitude of 500 metres above sea level. Soils are shallow but very rich and moderately calcareous, with friable base rock from the triassic period which releases minerals slowly and continuously into the soils. The vines are 30 years old on average and are pergola trained in the traditional manner, with 3m between rows and 0.60m between vines. Yields are approximately seven tons per hectare.
Some of the grapes were de-stemmed and macerated for four to five days until the cap was formed, at which point the fermenting must was joined together with rest of the juice obtained directly from pressing the grapes. The fermentation continued in stainless steel containers and large acacia barrels. The acacia wood allows for a balance between the advantages of winemaking in wood, and the preservation of the fine, delicate bouquet of Nosiola. The wine remained in contact with the lees for about nine months before being bottled at the end of the summer.
A lovely pale lemon colour. The nose is fresh and lively, expressing the wine's mountain character, with notes of grapefruit and elderberry. The palate is savoury but delicate; the moderate alcohol content and high acidity enhancing its depth and finish.
Food Suggestion: A great match for goat's cheese or light meals.
Closure: Stelvin ABV:12% Classification: IGT