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 hectare 100 q.li/ha). Harvest time is normally second half of October. This Montepulciano could be appreciated within 3 or more yers.

Winemaking: Skin maceration with pumping over the cap for about 8/12 days at a high temperature (28-30 degrees). Ageing: 30 hectolitres oak barrels for more then 20 months. At least 6 months of bottle-ageing.

Organoleptic Characteristics

• Colour: Deep ruby with grenadine tints.
• Nose and flavour: At the olfactory evaluation it appears intense, persistent, of fine quality. It has a fragrance of ripe red fruits especially of wood and jam fruits, with tones of toast cocoa and chocolate. The taste is full, round, warm, just tannic. The wine is well structured and mature.

Suggestions

• Serving Temperature and Food Matching Serving temperature: 16-18°C.
• Recommended with: Roast meat, grilled meat, and also with cheese and processed pork meat.