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 calcareous clay. Method of training is spurred cordon with a density of 4.000 plants per hectare (Yield per hectare 140 q.li/ha). Harvest time is first half of October.

Winemaking: VINIFICATION: After de-stemming, grapes undergo in-skin maceration for a period of 5 – 7 days, followed by soft pressing of the must. AGING After an initial storage period in stainless steel containers, the wine is bottled and left to rest for 2 – 3 months.

Organoleptic Characteristics

• Colour: Intense ruby red.
• Nose and flavour: On the nose, this wine expresses aromas of ripe red fruit (cherry and black cherry), and violets. This fine quality wine is well-balanced, warm, and balanced on the palate.

Suggestions

• Serving Temperature and Food Matching Serving temperature: 16-18°C.
• Recommended with: This wine is perfect with pasta dishes seasoned with red meat sauces and stuffed crepes. Excellent with all types of meats, medium-aged cheeses and cured meats.