The four Cesconi brothers have transformed their family estate, in the village of Pressano, into one of the Trentino region’s most admired wineries. The Cesconi family previously sold all their fruit to the local cooperative in nearby Lavis, yet today they make some of Northern Italy’s most exciting white wines.
Stylistically, their whites are more intense and perfumed than those from Friuli, 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 brothers have researched and developed better selections of Nosiola, a native Trentino grape variety, and the result is zesty and aromatic, offering an ideal summer white. The Pinot Grigio is aromatic yet intense, which only develops further complexity with bottle age. ‘Olivar’, a barrel-fermented blend of Pinot Bianco, Pinot Grigio and Chardonnay, is one of Trentino’s best white wines. Their reds have improved considerably 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 usually lacking from most reds of this region.
The vineyards are located on the west-facing Pressano hill and have red soils originating from sandstone of the Triassic period. They are situated at an altitude of approximately 350 metres, with west and southwest-facing exposures. The soils are of medium texture, offering good depth and natural fertility. Chardonnay and Pinot Grigio are planted at a density of around 7,000 vines per hectare and trained using the Guyot system, while Pinot Bianco is grown under the Pergola system at approximately 4,000 vines per hectare. The vineyards have an average vine age of around 35 years, contributing to balance and consistency in the fruit.
The 2022 vintage in Trentino delivered both satisfying yields and quality, with grapes harvested in healthy condition and at optimal ripeness. The summer was characterised by low rainfall and elevated temperatures, prompting an earlier harvest to manage ripening, preserve natural acidity, and maintain grape quality.
The different varieties were harvested and vinified separately to account for their distinct ripening times. Hand-picked grapes were crushed and briefly macerated before being pressed under inert conditions. The must was settled for 12 hours without the addition of sulphur dioxide prior to fermentation. Fermentation took place in large oak barrels and used barriques, where the wine remained for approximately 10 months. The varieties were blended only after this ageing period, with the wine typically released two years after harvest.
A light gold wine that shows layered aromas of ripe stone fruit such as apricot and peach with notes of white flowers and vanilla notes. The palate has vibrant acidity with a fresh, citrus character and the touch of minerality Pressano is known for. The long finish is floral and fragrant.
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