Trebbiano d’Abruzzo Superiore DOC
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 10 – 12 °C.
Gastronomic matching – It is recommended with structured and perfumed dishes such as fish cooked with aromatic herbs, spiced courses, white meat, herbal and seasoned cheeses.
The vineyards extend in the area of Capestrano at 450 m.a.s.l., in the core of Gran Sasso and Monti della Laga National Park.
This area is characterized by high temperature ranges between day and night that preserve the acidity and enhance the synthesis of aromas. The soil, which is sandy and pebbly, confer the wine with minerality and saltiness.
Properties of the variety
This is an historic Abruzzo native variety. Trebbiano is one of the most interesting grapes for that wines that are intended to age for a long time. As the years go by, it shows balsamic, toasted and mineral notes that amaze for their complexity.
100% Trebbiano, density of 5200 plant/ha, 100 tons/ha yield, manual harvesting in boxes in the middle of September
In white: soft pressing and subsequent static decantation. Fermentation 90 % in stainless steel vats with selected yeasts and 10% in barriques.
In stainless steel vats on its fine lees and aging in bottle. It should be stored at 14°-16° and consumed preferably within 10 years from the harvest.
Bright straw yellow wine. Its bouquet explodes with citrus and yellow pulp fruit aromas, with gentle nuances of flint. This is a wine of excellent saltiness and minerality. The mark of clean freshness and acidity completes itself with a good body and persistence, a great roundness and a slightly almondy aftertaste.
|Alcohol||13,50 -14,00 % v/v|
|Sugar||0,30 – 0,50 g/l|
|pH||3,15 – 3,20|
|Total acidity||6,50 – 7,00 g/l|
|Volatile acidity||0,20 – 0,30 g/l|