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 sandstone. Method of training is pergola with a density of 1.700 plants per hectare (Yield per hectare 140 q.li/ha). Harvest time is normally second half of September.

Winemaking: VINIFICATION: After being crushed, the grapes are soft pressed, and the resultant must is cleaned through static cleaning. Fermentation is carried out in stainless steel tanks at a constant temperature of 16 – 18°C. AGING 3 months in steel.

Organoleptic Characteristics

• Colour: Bright yellow with shades of green.
• Nose and flavour: Fragrant scent of white flowers and apples. An intense and persistent wine, the taste is fresh, quite savoury.

Suggestions

• Serving Temperature and Food Matching Serving temperature: 12°C.
• Recommended with: Fish based first and second courses, unprocessed white meats, and fresh cheese.