Pasquale Presutto

The Path

In Tuscany’s cypress-lined hills, Pasquale Presutto works from a place where vineyard and cellar stay in constant conversation. At Fattoria di Valiano, his role as vigneron and winemaker sits inside the working logic of Chianti Classico: seasons, weather, vine health, and the long timing of harvests set the pace.

The Work Today

At Fattoria di Valiano in Castelnuovo Berardenga, Tuscany, Italy, Pasquale Presutto serves as Technical Director and works as an oenologist, with Chianti Classico at the center of the estate’s focus. The job reaches beyond fermentation and bottling into vineyard health, where each call affects the fruit on the vine and the condition of the land. It is practical work, tied to the field and the season rather than separated from them. That approach comes through in his comments on Icaro, which he has described plainly: “Icaro will allow us to fight fungal diseases of the vine, including downy mildew, powdery mildew, and botrytis, reducing the use of crop-protection products.” He has also said, “Icaro will allow us to fight grapevine fungal diseases, including downy mildew, powdery mildew, and botrytis.” The point is direct: protect the vineyard while reducing reliance on crop-protection products.

Signature

Pasquale’s signature dishes include Fattoria di Valiano 6.38 Gran Selezione and Fattoria di Valiano San Lazzaro Gran Selezione. The bottles read as estate markers, carrying place through the label and into the wine, where structure, nuance, and regional expression are held together under the same name.

In Their Words “Icaro will allow us to fight fungal diseases of the vine, including downy mildew, powdery mildew, and botrytis, reducing the use of crop-protection products.” “Icaro will allow us to fight grapevine fungal diseases, including downy mildew, powdery mildew, and botrytis.”

Acclaim

Chianti Classico defines the frame for his work at Fattoria di Valiano. For Pasquale Presutto, that means daily attention to one of Tuscany’s most closely watched wine territories, where precision is part of the brief and the estate’s voice has to stay legible in the glass. As Technical Director and oenologist, he works between vineyard stewardship and winemaking craft, with the place shaping the method.