who? what? when? where? why? how?

who grows the grapes at Jasci? who makes the wines?

Donatello Jasci and his family tend the vines and produce the wines at Jasci (yah-shee) on an organic estate that covers 42 hectaires, or more than 90 acres. The estate has been certified organic since 1980 when Donatello’s mother developed a health problem related to the use of pesticides. Today, they are one of the only estates in the world to hold organic certification in every country in the world.

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.

The Jasci family

what wines do they make at Jasci?

Jasci produces an array of wines. Candid focuses on their indigenous varieties including Montepulciano di Abruzzo, Trebbiano, and Pecorino. (Mahn-teh-pull-chee-ahn-oh dee Ah-brew-zoh, Treh-bee-ahn-oh, and Peck-oh-ree-no).

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.

Jasci Montepulciano Di Abruzzo, Trebbiano Abbruzzesse, and Pecorino.
The Trebbiano at Jasci is exclusively Trebbiano Abbruzzese, a clone that is harder to work with than most other versions, but which yeilds greater depth of flavor. Think of lemon curd, a touch of yoghurt with almonds, and white flowers and you have an idea of the nose.

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?

The winery as we know it today, began in 1970 and the family started to experiment with organic farming within the the first few years of production. Prior to 1970, Donatello Jasci’s grandfather and his extended family had contributed grapes to the local cooperatives as was the tradition among so many growers in Abruzzo. From the start of Donatello’s participation, the winery’s focus has been on producing and bottling wine made from organic grapes.
Jasci's Cellar

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.

where is Jasci?

Abruzzo is in the center of Italy, on the Adriatic (east) coast. Known as much for it’s spectacular national parks as it is for it’s rich peasant cuisine, Abruzzo is a region that is becoming more and more popular as a tourist destination. The winery is in the city of Vasto, that sits on the Adriatic.

why is Jasci a Candid Wine? why might you want a taste?

The first time we tasted Jasci’s Montepulciano di Abruzzo, it blew us away. We sampled the wine as part of a blind tasting of similarly priced wines from this part of Italy, and it was head and shoulders above everything else on the table. From this auspicious beginning, our appreciation for the value that the Jasci wines represent has only grown. As we have learned about the care the family takes in the vineyard and the consistency of the wines year in and year out, we have come to see Jasci as one of the central pieces in our offer. Visit VinUS’ website, which imports this wine nationally, for an excellent presentation of the winery.

Jasci's family

how is the wine made at Jasci?

Jasci’s Montepulciano di Abruzzo is macerated relatively quickly, just 6-8 days, which means that the tougher tannins in the skins are left in the tank and what ends up in the bottle is lighter nad more elegant than they might otherwise be. Aging takes place in concrete or stainless steel, further promoting the natural red fruit flavors of Montepulciano. Likewise, the whites are gently pressed into neutral tanks to favor the brightness of the fruit, which is an important aspect to preserve in an area that is fairly warm where white wines can be more brawny than these.
Organic farming at Jasci

Organic farming at Jasci