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 a clay calcareous soil. Method of training is rows (cordon spur) with a density of 4000 plants per hectare (Yield per hectare100 q.li/ha). Harvest time is normally end of September.

Winemaking: A small batch of grapes are picked and left to macerate in contact with the skins until the fermentation starts spontaneously with the wild yeasts, naturally present. Subsequently, this fermenting parcel is added to the rest of the must batch at room temperature, kick-starting the fermentation. This wild ferment comes to an end after 3/4 weeks. The wine is naturally decanted at a controlled, cool temperature. Ageing: Stainless steel for 6 months – bottle.

Organoleptic Characteristics

• Colour:Yellow amber.
• Nose and flavour: At the sensory evaluation it appears intense, very persistent, with ripe yellow fruits bouquet and Mediterranean spices. The taste of the wine is soft, well balanced, well structured, of excellent quality.

Suggestions

• Serving Temperature and Food Matching Serving temperature: 12°C.
• Recommended with: First and second fish dishes. White meat