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 simple Guyot with a density of 5.400 plants per hectare (Yield per hectare 100 q.li/ha). Harvest time is normally second half of September.

Winemaking: VINIFICATION: Grapes are pressed and macerated in-skin for approximately 8 hours at a low temperature. AGING 6 months in bottle.

Organoleptic Characteristics

• Colour: Straw yellow with a crystalline tendency and consistent.
• Nose and flavour: On the nose, this is an intense and very persistent wine, with floral notes of hawthorn and orange blossoms. Soft and fresh on the palate.

Suggestions

• Serving Temperature and Food Matching Serving temperature: 12°C.
• Recommended with: Raw dishes and shrimp with parmigiano flakes. Also goes well with fish based first and second courses, as well as lightly-dressed first courses. Excellent with white meat and cheese.