who grows the grapes? 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?
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.
when did the winery start? when might you open a bottle?
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.
where is the winery?
why is it a Candid Wine? why might you want a taste?
how is it made?