After many years as chief winemaker at the local co-operative, Rocco Pasetti started his own venture with 30 hectares around Pescara. The production area is Collecorvino at 250 mt. The Soil is silty clay. Method of training is pergola with a density of 5400 plants per hectare (Yield per hectare 120 q.li/ha). Harvest time is normally first half of October.

Winemaking: VINIFICATION: The grapes are pressed and left to macerate in-skin for approximately 8 hours at a low temperature; following which the must is left to ferment in steel tanks. AGING: Following an initial storage period in stainless steel containers, the wine is bottled and allowed to rest for 2 – 3 months.

Organoleptic Characteristics

• Colour: Light yellow with shades of green.
• Nose and flavour: On the nose, this wine carries very evident floral and citrusy notes, as well as that of pink grapefruit. On the palate, it is fresh and savoury, with good persistence.

Suggestions

• Serving Temperature and Food Matching Serving temperature: 12°C.
• Recommended with: Excellent as an aperitif, and as a great accompaniment to antipasti, and fish-based first courses.