Organic before organic.
Sebastiano Jasci was called “lu lattàre (the milkman) because he was a cow breeder who delivered milk to the lunch tables of the people of Vasto every day. Actually, the whole family was practising farming, dedicating themselves to table grapes and fruit trees. This has been true until Sebastiano had the definitive enlightenment: mindful of their ancestral tradition, he realized that their future would be wine. Currently, mother Marchesani and father Jasci still have their eyes on the winery, while Nicola, the son, took the lead of the company. The strong family bonds, and the division of tasks and responsabilities can be clearly experienced in a superior quality wine.
Jasci & Marchesani dedicated themselves to organic wine production as early as 1960.
they were ahead of the very idea of sustainable treatment, and in 1978 they received the official certification for their organic productions. They were among the first Italian companies to reach such achievement. Currently, the company’s vineyard extends over 33 hectares owned by or family and 7 more hectare in sharecropping. Determination and persistence are their only secrets.
