Testarossa Passerina IGP – Pasetti

Production Area
Pescosansonesco, Abruzzo.

Terroir
Clay, calcareous soils rich in skeletons

Grapes
Passerina Campolese 100% (Terre Aquilane)

Vinification

Grapes are harvested during third week of September, after white vinification with a cryomaceration at 4 °C for 24 hours occurs, process is followed by precrushing, a soft pressing and successive refrigeration for better decantation. Fermentation occurs in steel tanks by using selected yeasts at a low temperature (11 °C – 14 °C).

Aging

2 months in steel tanks on its fine lees, then 4 months in the bottle.

Colour:

Straw yellow with greenish highlights

Bouquet:

Stone fruit and peach aromas with hints of saline.

Taste:

Zesty and fresh with a sharp attack on the palate developing into a complex, fruity, mineral finish

Food pairing:

It is recommended with fish, antipasti, fish soups, shellfish, roast fish and white meat.

Alcohol: 13 % Vol.

Serving Temperature:

8 – 10 °C.

Aging Potential:

5 years.