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The roots of the Pasetti family are deeply intertwined with the region. The tale of the Pasetti estate commenced in the early 1900s when Silvestro, Mimmo Pasetti's great grandfather, acquired the initial vineyards primarily as a grape grower. It was Franco, his grandson, who took the bold step of using their grapes to craft wines under their own label. The inaugural bottling marked the celebration of the birth of his first grandchild, Francesca. Just like her grandmother Rachele, Francesca boasted stunning red hair, inspiring the name of the wine label: 'Testarossa' (redhead).

Mimmo, Franco's son, eventually assumed control of the winery and, defying conventional practices in the region, opted to focus on producing premium wines, deviating from the common trend of economically priced wines of moderate quality. Together with his dynamic wife Laura, Mimmo carefully expanded their property by adding selected vineyards, all situated within the National Park area of Gran Sasso and Monti della Laga. Assisting them in their endeavors are their three children – Business Manager Francesca Rachele, Export Manager Massimo, and Enologist Davide.

Pasetti's Montepulciano d'Abruzzo vines flourish in Pescosansonesco, positioned at an elevation of 550 meters above sea level. Nestled at the base of Gran Sasso in a windy location with a wide temperature range, the vineyards boast clay-calcareous soil rich in skeletal components. These vineyards yield approximately 110 quintals per hectare.

In terms of vinification, the grapes are harvested at the end of October, and red vinification initiates with the juice undergoing 10–15 days of skin contact. Fermentation takes place with selected yeasts at a low temperature. Subsequently, the wine is aged in steel tanks for 18 months, followed by an additional 8 months in 60hl oak barrels, concluding with a final 6 months of bottle aging before release. The malolactic fermentation occurs spontaneously.