It was grandparents Pasquale and Maria Jasci who first started making their own wine, back in the 1960s. The vineyard was then handed down to their son Guiseppe and his wife Irma, who made the historic decision to go organic in 1980. Finally, in the early 1990s, the reins were handed over to their son Donatello and his wife Piera. The older generations are still very much involved, lending their vast expertise.
“We started growing grapes organically back in the 1970s, and then we were one of the first to get certified,” recalls Donatello. “My mother was getting sick, and they found out that the treatments used in the vineyard were the cause. 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 to deliver such purity,” he says. Donatello’s approach in the cellar is the same as his organic farming: clean and simple. The wines see little to no oak, instead being fermented and matured in stainless steel tanks and cement vats, to safeguard as much of the pure fruit flavour as possible.
Combining the best of modern technology with the best of old traditions allows the family to strike a careful balance: an increasingly eco-friendly vineyard, which respects the environment while making really fantastic, full-flavoured wine.
The indigenous grape varieties the Jascis grow include Montepulciano, Trebbiano, and Pecorino.
