Wednesday, May 9, 2018

Wine of the Week: Cesconi Nosiola

This week's featured wine is Cesconi's Nosiola. Indigenous to the Trentino region, Nosiola is often used as a blending grape, however it's most notably known as the desert wine Vin Santo. Produced as a dry wine, this white grape varietal is structured and aromatic, with a unique nuttiness and soft acidity. The Cesconi Nosiola has notes of fresh pears and a hint of citrus, balanced delicately on the palate with lively minerality and an ever-so-subtle almond undertone. Serve as an apertivo, with seafood such as steamed trout, or with creamy pasta dishes such as pumpkin ravioli with toasted hazelnuts and sage.  

Perched high above Trento on banks of the Adige River is the hill of Pressano. In these rugged Alpine surroundings, the Cesconi family tends their vineyards planted to both red and white grapes. The current proprietors can trace their family roots back to the 17th century, and building on more than two centuries of cultivating and producing wine in Trentino, the four Cesconi brothers - Lorenzo, Roberto, Alexander and Franco - as well as their father Paul, continue the family tradition. The family has a deep appreciation and respect for the achievements of their ancestors, however, they seek to build on this history by perfecting the traditional practices of the Domaine. To that end, the brothers work entirely organically in the vineyards and continue to move towards biodynamic methods. It’s hard not to admire the humble ambitions of these soft spoken farmers to make what Lorenzo refers to as “tasty wine” - if only more wines were produced with such a concise vision.


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