Azienda Agricola JASCI DONATELLO
Location: Vasto (CH), Abruzzo, Italy
Vineyards extension:  99 acres
Vine growing:  Organic certified (since 1976!)
Wine making:  Non interventionist - organic
Grapes grown: Trebbiano di Abruzzo, Pecorino, Montepulciano
People at the winery:  Donatello and Piera Jasci.
We started growing organic grapes back in the 70's... and we were one of the first of the to get certified.  My mom was getting sick and they found out that it were the treatments used in the vineyards the cause of that.  We changed everything overnight and there was no option to go back for us.  We never regretted that decision!  We live in such a beautiful place where sea and mountains are close by and we want our wines delivering such purity.’ Donatello Jasci
The generous vineyards of Jasci have been handed down from generation to generation. Located in the Abruzzo region, the sunny rolling hills between sea and mountain, Jasci wines are synonymous with quality and genuineness.    Since 1980, Jasci wines have been certified organic by the Soil and Health Association, which guarantees the organic production of   their grapes in the Colli in Vasto and the Masseria Martina in Pollutri, as well as all the winemaking processes.   The vineyards are cared for daily in order to identify preventive measures needed in each of the winemaking phases, which preserves   the genuineness of the fruits of that delicate balance between technology and tradition that is Jasci.  
Jasci Winery's detailed presentation and website: www.jasci.it

TREBBIANO
The trebbiano family is quite large as there are more than 16 different grapes that are under its family. The Jasci  Trebbiano is pure Trebbiano Abruzzese.  Elegant and delicate with hints of mature, yellow fruit, Spanish broom flowers.   Pleasant with good body, saltiness and freshness, with final notes of white-pulp fruit and almonds.

PECORINO
Pecorino is a rare white grape variety.  Grapes ripen early and can grow at relatively high altitude.  Hence shepherds used to tell when fall was approaching up in the mountain.  Up to early 2000 very few wineries were still making Pecorino in Central Italy, favoring international varieties instead.  Jasci was one of the few who always made it and the old vines at his estate are there to prove so. 
Lively in color, with elegant and delicate hints of mature yellow fruits.  Pleasant with good body, saltiness and freshness, with final notes of white-pulp fruit and almonds.

CERASUOLO D'ABRUZZO
This rose' is made from the first press of the Montepulciano grapes.   Cherry red with violet-red highlights.   Fruity aroma with hints of cherry and strawberry, with a fresh and fruity taste, good body and an aftertaste of bitter almond.

MONTEPULCIANO D'ABRUZZO
Montepulciano is a great grape and this wine is a a pure expression of that.  Harvest is done at the end of September then after being destalked grapes are pressed and ferment in stainless steel and concrete tanks, where they are going to rest on fine lees and age for almost a year.
Ruby red, with hints of mature red fruits, jams; there is an intense smell of vanilla when the wine is young (a distinct tract of a young montepulciano) that leaves space  to notes of cinnamon. Balanced and harmonious with a touch of pleasant tannins.  Versatile wine can be enjoyed on its own or with almost all Italian cuisine.  Best paired with tomato dishes, meat and earthy dishes, mild to medium cheeses.

POEMA - MONTEPULCIANO SELEZIONE
This is a Montepulciano made from the oldest vines at Jasci and just in vintages that are considered to be the finest,  It foregoes long maceration and ageing (4 to 10 years) in casks and tonneaux.
Intense red; strong and full of personality. Full evolution of fruity and floral perfumes of wild forest fruits, licorice and cinnamon.  Full-bodied; persistent aromatic length.  Pairs with main earthy dishes and hard seasoned cheeses.

MANES - PASSITO
Monteulciano grapes are handpicked  when very ripe and left to dry.   When the wanted results are reached the grapes are gently pressed and left in maceration with the must for at least 15 days.   The aging is done in oak barrels and then wine is bottled and left fining for almost one year.  The result is an intense red with some sweet (but not overwhelming tones) with wild berries fruits and licorice.