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 Limestone / Clayish. Method of training is Pergola abbruzzese with a density of 1750 plants per hectare (yield per hectare 120 q.li/ha). Harvest time is normally late September.

Winemaking: FERMENTATION: Skinless,temperature controlled.

Organoleptic Characteristics

• Colour: Straw yellow with shades of green.
• Nose and flavour: Intense fruity scent with hints of citrus; rounded and persistent mouthfeel.

Suggestions

• Serving Temperature and Food Matching Serving temperature: 10-12°C.
• Recommended with: The freshness of this wine makes it suitable as an aperitif. Excellent for pairing with fish-based dishes and Asian cuisines.