Jasci & Marchesani Terre di Chieti Pecorino

Tasting Note

Pecorino has become a fashionable grape among certain Italophile circles, prized for its fresh acidity and firm, dry and minerally palate. Although totally unoaked this is robust enough to stand up the bold flavours of Adriatic fish cooking. Think whole fish roasted on the bone with fennel, tomatoes and garlic, or even the gutsy, tomatoey zuppa di pesce (fish stew).

Aromatic and floral with hints of lemon, green apple, and minerality with notes of white pepper and nutmeg. On the palate, this wine is crisp, dry, and medium-bodied with mouthwatering acidity. Flavours of pithy citrus, lemon, and sometimes stone fruit like nectarine are present.

Producer

Sebastiano Jasci was known as “Lu Lattare”, the milkman, because he delivered milk from his herd of dairy cows everyday to the town of Vasto, but he believed that his father's wine was so good that if he could only take it door to door with the milk everyone would want to drink it.

Over 60 years later and the family has gone from smallholding farmers and market gardeners to running one of the most dynamic wineries in the area. The philosophy has always been based on determination and persistence and from the outset the goal has been to focus on the vineyards.

As early as 1960 Sebastiano turned to organic viticulture and the estate has been certified since 1978, one of the earliest in the region. Since then they have also progressively decreased yields to one third of those achieved by traditional production and more recently have constructed a winery powered by renewable energy.

Now run by Sebastiano's son Nicola, with his wife Federica and sister-in-law Teresa, the 33 hectare estate remains very much a family business making wines that are fresh, well-balanced and eminently drinkable.

Jasci & Marchesani Terre di Chieti Pecorino - Hay Wines