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 Catignano at 420 mt. (selected clone from a 80 years vineyard). The soil tends to clay. Method of training is rows-cordon spur with a density of 4400 plants per hectare (yield per hectare 100 q.li/ha). Harvest time depends on the ripening curves, normally half of October. This Montepulciano could be appreciated within 3 or more yers.

Winemaking: Gentle grapes pressing, 10 days tumultuous fermentation, then 30 days skin maceration in stainless steel tanks. Then malolactic fermentation naturally starts. Ageing: 24 months in 30 hectoliters oak Slavonian barrels and barriques. At least 10 months bottle evolution. Bottle-ageing even for a further 8/10 years.

Organoleptic Characteristics

• Colour: Deep ruby.
• Nose and flavour: Strong and elegant bouquet: from ripe cherries, characteristic primary grape aroma, to violet, to strong liquorice and spicy aromas. The taste is intense and velvety. The tannin component is harmonious and weel-balanced.

Suggestions

• Serving Temperature and Food Matching Serving temperature: 16-18°C.
• Recommended with: Pot roast meat, chocolate, meditation.