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 Vigneto al lago at 200 mt. The soil is a clay calcareous soil. Method of training is rows guyot with a density of 5400 plants per hectare (yield per hectare 100 q.li/ha). Harvest time is normally second half of September.

Winemaking: The grapes are first crushed, pressed off and then put to maceration. Then they are left to settle for a night at low temperature. The must is put to fermentation in inox tanks. Ageing: The wine is bottled for 6 months.

Organoleptic Characteristics

• Colour: Yellow inclined to crystalline colour.
• Nose and flavour: At the sensory evaluation it appears intense, very persistent, citrus, with floral bouquet of hawthorn and orange tree flowers. The taste is soft, fresh, well balanced, thanks to the great mineral structure of the grape variety.

Suggestions

• Serving Temperature and Food Matching Serving temperature: 10-12°C.
• Recommended with: Main course with fish and also with pasta with a light salsa. It is very good with white meat and cheese.