Pecorino is an indigenous grape varietal from coastal Abruzzo which has only just begun to make a mark in the Massachusetts market in the past few years. In its home area it is the favorite accompaniment to all manner of Adriatic seafood, from fresh fish to prawns, calamari and pasta with clams. This Jasci Pecorino is a textbook example of the mouthwatering charm of the grape - medium-bodied, with ample rounded mouthfeel and bright fresh dry peach/citrus fruit. In 1980, Giuseppe Jasci, father of current winemaker Donatello, made the prescient choice to convert the vineyards to organic viticulture, becoming one of the first ten wineries in all of Italy to be certified. In those days there was no commercial upside to practicing organic farming – Giuseppe simply wanted to rid the farm of chemicals for the sake of his family’s health.
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