Frizz Bianco is Jasci e Marchesani's pét-nat from Abruzzo, made with Pecorino, Riesling and Chardonnay. This lightly sparkling white takes a more informal route to bubbles, finishing fermentation in the bottle. The result is a fresh, easygoing wine with citrus, gentle stone fruit and a lively, slightly rustic personality.
- Aromas: Lemon, delicate stone fruit and wildflower notes give an inviting fragrance, with fresh fruit taking the lead over rich toasted aromas.
- Palate: Lightly sparkling and refreshing, with gentle fruit and an easy texture. The bubbles bring lift, making it appealing with snacks and simple, savoury food.
- Style: An informal white pét-nat with a fresh, lightly sparkling character; natural variation and some sediment can be part of the style.
- Winemaking: Fermentation finishes in the bottle, trapping the carbon dioxide that produces the bubbles. The blend combines local Pecorino with Riesling and Chardonnay, prioritising freshness and a relaxed expression of the grapes.
- Cellaring: Enjoy on release for the clearest fruit and liveliest sparkle. Keep cool and dark; without a disgorgement or lot date, there is little reason to plan extended further cellaring.
- Food Pairing: Salty snacks, fried vegetables, prawns, fresh cheese or a picnic spread; simple food lets the citrus and gentle fizz do their work.
For bubbles without the ceremony, Frizz Bianco is a cheerful option. Give it a good chill, open it carefully and bring out a few snacks. The fun is in its fresh fruit and relaxed personality: an easy way to add something different to a casual gathering. Chill well and open carefully; a regular wine glass gives the fruit and gentle sparkle room to show.
Jasci e Marchesani
Between the Adriatic Sea and the inland hills around Vasto, Jasci e Marchesani is a family winery with an unusually long commitment to organic growing. The Jasci and Marchesani families moved from livestock and market gardening into viticulture, drawing on an older household tradition of winemaking. Today Nicola Jasci leads the business, with his wife Federica responsible for the technical winemaking side and other relatives contributing their expertise. Montepulciano is the principal red grape, while the white collection explores Abruzzo varieties including Pecorino and Trebbiano.
The family began working organically in 1960 and achieved certification in 1978, placing it among Italy’s early adopters. That history is an essential part of the estate’s identity, supported today by a cellar using renewable energy. Different vineyard locations shape different styles: the Sinello valley contributes savoury whites, while the clay-rich inland hills provide the fruit for more structured Montepulciano, including Janù. For drinkers seeking characterful Abruzzo wines, Jasci e Marchesani offers a persuasive combination of regional grapes, family involvement and an organic philosophy developed over decades.
