Red Testarossa
Montepulciano d’Abruzzo Riserva DOP
The Testarossa line is the flagship of the company. It symbolizes Pasetti’s will to be both traditional and close to the family history. This important label was realized to celebrate the superb beauty of Pasetti red hair women.
How to serve it – It needs to rest at least 10 days after its arrive. It should be served at a temperature of 18 °C. The bottle should be opened 1 hour before drinking it.
Gastronomic matching – Lasagna, first courses with tomato sauce, “arrosticini” (typical sheep meat from Abruzzo), braised meats, wild game, herbal and seasoned cheeses.
Technical features
Vintage
2019
Production area
The vineyards extend in the area of Pescosansonesco at 550 m.a.s.l., in the core of Grans Sasso and Monti della Laga National Park. The terroir is clay-calcareous, rich in organic matter, located on a slope facing north-east. The summer climate is dry and well ventilated.
Characteristics of the variety
The Montepulciano is an Abruzzo native variety: it prefers clayey soils, tolerates droughts and ripens late. The concentration of anthocianins is one of the highest in the world. Rich in tannins, may result astringenti if enjoyed young. The red fruit notes amaze for their intensity.
Vineyard
100% Montepulciano d’Abruzzo, density of 5200 plants/ha,100 tons/ha yield, manual harvesting inboxes at the end of October/ beginning of November.
Vinification
In red: maceration and fermentation in stainless steel vats for 8-10 days with selected yeasts at controlled temperature (22°-24°). Spontaneous malolactic fermentation.
Ageing
In concrete tanks, 24 months in french oak barriques of 2°-3° passage and aging in bottle. It should be stored at 14°-16° and consumed preferably within 15 years from the harvest.
Sensory analysis
Deep red ruby wine. Hints of ripe red fruit, dried violet and underbrush like prunes,sour cherries and marked tertiary aromas of eucalyptus, licorice, chocolate and tobacco. This is a robust and warm wine, with elegant tannins, with excellent structure and persistence.
| Alcohol | 14,00 – 15,00 % v/v |
| Sugar | 2,00 – 2,50 g/l |
| pH | 3,50 – 3,60 |
| Total Acidity | 5,00 – 5,50 g/l |
| Volatile Acidity | 0,30 – 0,50 g/l |
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