Jasci e Marchesani's Montepulciano d'Abruzzo is a generous regional red from the organic estate near Vasto. It shows the grape's dark cherry and plum character in an approachable, lightly oaked style. This is a useful bottle for everyday Italian food, with enough depth for dinner and plenty of inviting fruit.
- Aromas: Black cherry and dark plum are joined by vanilla and baking spice, giving a warm, familiar aromatic profile without losing the fruit.
- Palate: Rounded and fruit-led, with supporting tannins and a savoury finish. The texture makes it easy to enjoy with hearty dishes without feeling overly demanding.
- Style: A dry, medium-to-full-bodied Abruzzo red with ripe fruit, gentle oak influence and an approachable dinner-table character.
- Winemaking: The winemaking includes hand picking, fermentation with around fifteen days of skin contact and about six months in oak. That brief maturation adds texture and spice around Montepulciano's dark fruit.
- Cellaring: Ready to drink now. Store in a cool and dark location.
- Food Pairing: Lasagne, beef ragù, roast pork, pizza with sausage or mature cheese; it is a reliable partner for rich tomato-based cooking.
Sometimes dinner simply calls for a generous Italian red, and this Montepulciano fits the bill. Open it with a bubbling pasta bake or a pizza spread and enjoy its cherry-and-plum warmth. Familiar enough to be easy, with plenty of Abruzzo character in the glass. Serve slightly cool in a generous glass, letting the fruit and savoury detail unfold with the meal.
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.
