Tenuta Presti e Pegni: vini italiani, vigneti e storia della cantina

Storia

Undated viticultural development

Old Nero d’Avola vines formed the indigenous foundation of Tenuta Presti e Pegni. The composition of the soils and the estate’s microclimate subsequently led to a focus on international varieties, particularly Syrah, together with Merlot and Cabernet Sauvignon. Nero d’Avola remained the connecting element between the indigenous and international plantings.

A parcel below the estate houses, named Vigneto Sotto Le Case, became the cru associated with the old Nero d’Avola, Merlot and Cabernet Sauvignon vines. The estate’s other principal combination brings Syrah together with Nero d’Avola.

UndatedOld Nero d’Avola vines established the estate’s indigenous viticultural base.

UndatedThe soil composition and microclimate encouraged the introduction or expansion of Syrah, Merlot and Cabernet Sauvignon, with particular emphasis placed on Syrah.

UndatedVigneto Sotto Le Case, below the estate houses, was identified as the cru planted with Nero d’Avola, Merlot and Cabernet Sauvignon.

Terroir

Tenuta Presti e Pegni is situated on hills in Monreale, in the province of Palermo, at approximately 300 m above sea level. The vineyards receive sunlight from dawn until dusk. A sea breeze travels from the coast, approximately 10 km away, refreshing the air and dispersing accumulated heat.

Exposure varies by variety. Nero d’Avola faces south, Syrah and Merlot face southeast, and Cabernet Sauvignon faces south to southeast. Vigneto Sotto Le Case has clayey, medium-textured—or clay-loam—soil. The combination of soil and microclimate was considered particularly suitable for international varieties, above all Syrah, while also sustaining the estate’s old Nero d’Avola vines.

Vinificazione

Manual harvestGrapes are picked by hand into cases, with timing determined by variety and parcel.

Cold skin macerationSyrah and Nero d’Avola undergo two days of pre-fermentation skin maceration at 7°C.

Temperature-controlled fermentationFermentation is conducted at 26–28°C for Syrah and Nero d’Avola and at 28–30°C for Vigneto Sotto Le Case.

Active extractionThe Syrah and Nero d’Avola protocol employs frequent pump-overs and punch-downs during fermentation.

Vessel-specific malolactic fermentationMalolactic fermentation takes place in stainless steel for Syrah and Nero d’Avola and in barriques for Vigneto Sotto Le Case.

Steel, cask and barrique maturationOne protocol uses 80% stainless steel and 20% 20-hl casks; the cru matures for 12 months in barriques and then in bottle.

The vineyards are cultivated on hills at approximately 300 m above sea level, with exposures selected by variety: south for Nero d’Avola, southeast for Syrah and Merlot, and south to southeast for Cabernet Sauvignon.

Planting density is 5,000 vines per hectare in both documented vineyard groups. The Syrah and Nero d’Avola vineyards yield 55 hl/ha, while Vigneto Sotto Le Case yields 50 hl/ha. The latter has an average stated vine age of 20 years.

Harvesting is manual and the grapes are collected in cases. Syrah is picked in the final ten days of August. Vigneto Sotto Le Case is harvested in the first ten days of September. The current harvest description for the estate’s other Nero d’Avola places picking in late September.

The estate’s two documented red-wine protocols differ according to their grape combinations and intended maturation.

Syrah and Nero d’Avola

The grapes are destemmed, followed by two days of cold skin maceration at 7°C. Fermentation proceeds at 26–28°C with frequent pump-overs and punch-downs. Malolactic fermentation takes place in stainless steel. Maturation is divided between stainless steel, accounting for 80% of the wine, and 20-hl oak casks, accounting for the remaining 20%.

Vigneto Sotto Le Case

Nero d’Avola, Merlot and Cabernet Sauvignon are destemmed and fermented for 10–15 days at a controlled temperature of 28–30°C. Malolactic fermentation takes place in oak barriques. The wine remains in those barriques for 12 months before further maturation in bottle.

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Filosofia

Tenuta Presti e Pegni is conceived around the meeting of Sicilian identity and international grape varieties. The estate regards Nero d’Avola as its constant indigenous reference, while presenting the site as especially well suited to Syrah. Merlot and Cabernet Sauvignon complete this international focus.

Its self-description emphasizes heat, power and complexity: abundant sunlight supplies ripeness and concentration, while the nearby sea breeze moderates that heat. The objective is to translate a distinctly Sicilian sense of power through both indigenous and international varieties rather than treating them as separate viticultural identities.