The Jasci family has been farming grapes and producing high quality wines for three generations. The 2nd generation of Jasci's converted the vineyards to organic farming back in the 1980's and in the mid-90's the 3rd generation took over farming and winemaking duties.
Today the estate is certified organic and produces classic versions of the region's classic varietals. Their Trebbiano d'Abruzzo grapes are gently pressed, native yeast fermented in stainless steel, with no malolactic fermentation, then allowed to sit on their lees for 2-3 months depending on the vintage. Finally, after a light filtering and cold settling of the lees, the wines are bottled with very little added sulfur (13mg free). This tastes like a Mediterranean beach in summer, with soft lemon curd notes, lovely floral accents on a medium frame ending with a refreshing bright and long finish.