Cesconi – Nosiola – White wine made exclusively from Nosiola, grown northeast of Pressano, at an altitude of around 500 metres. Some of the destemmed grapes undergo a skin maceration for 4-5 days, until the skin cap forms. A cuvée is then made with grapes that have been pressed directly. Fermentation continues in large acacia barrels, where the wine is left to rest on the lees for around 9 months with regular batonnage. The acacia wood combines the benefits of wood fermentation and ageing with the ability to preserve the fine and delicate aromatics of Nosiola. Around 10,000 bottles depending on the vintage.