who grows the grapes at Jasci? who makes the wines?
Donatello’s approach in the cellar is consistent with his farming: clean and simple. The wines see little or no oak and have a purity of flavor that is rare at the price. In addition to his duties at the winery, Donatello Jasci has served as the President of the local Organic Growers’ Consortium. For more, visit Azienda Agricole Jasci’s website.
what wines do they make at Jasci?
The Montepulciano, aged in stainless steel tanks, has wonderfully clean tannins that are an ideal pair for tomato based sauces and unadorned meats. Many wineries in central Italy use this grape in blends where Sangiovese is the star of the show. At Jasci, Donatello focuses on reducing his yields and producing a stellar, stand alone Montepulciano di Abruzzo.
Pecorino, a grape that grows best at altitude, is farmed near the town of Chieti and is a later ripening grape. Jasci’s “Atteso” made from this grape has some of the same lemon curd as the Trebbiano, but it is a broader more full bodied wine, perfect for mature cheeses from goat’s milk.
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when did Jasci start? when might you open a bottle?
We find the Montepulciano di Abruzzo and the Trebbiano to be near perfect fit for many peoples’ ideas of what inexpensive Italian wine should be: clean and good with tomato sauce or simple antipasti. We’re loathe to reduce them to the dreaded “pizza wine” moniker, but the truth is that the Montepulciano’s elegant tannins, coming from the grapes as opposed to barrel, really do pair nicely with a bit of acidity from a tomato and the fat of a freshly pulled mozzerela.
The Pecorino opens a few more doors, with it’s notes of almonds and macadamias next to lemon curds and sherry. It’s a layered wine that pairs exceptionally well with fattier fish and white meats like pork tenderloin and turkey, especially when they are prepared in a richer, cream based sauce.