Jasci Pecorino

When Donatello Jasci's mother developed a health crisis linked to pesticide exposure in 1980, the family made a decision that would define their winemaking for generations. They converted their entire 42-hectare estate in Abruzzo to organic viticulture—not as a marketing angle, but as a matter of survival. Today, Jasci holds organic certification in every country in the world, a distinction virtually no other producer can claim. But what matters more than the paperwork is what that commitment tastes like in the glass. Donatello farms and makes wine the same way: clean, direct, minimal intervention. This Pecorino sees little to no oak, letting the grape speak for itself. Pecorino, despite the name, has nothing to do with sheep's milk cheese—it's an ancient white variety native to the hills of central Italy, nearly extinct before growers like Jasci revived it. The grape thrives in Abruzzo's high-elevation vineyards where cool nights preserve its natural acidity and aromatic lift. In the glass, you'll find grapefruit and stone fruit—apricot, nectarine—with a delicate floral edge. The palate is light-bodied but not thin, with a freshness that makes it hard to put down. There's a purity here that's rare at this price point, the kind of wine that reminds you how good simple can be when it's done right. Pair it with seafood that doesn't need to shout—grilled branzino, clams with white wine and garlic, or a platter of raw oysters. It's excellent with fresh cheeses, vegetable-forward pastas, or anything involving lemon and olive oil. This is a Tuesday-night kind of wine that also cleans up well enough for weekend dinner guests. Donatello still serves as President of the local Organic Growers' Consortium, which tells you something about his standing in the region. But you don't need to know the backstory to enjoy this bottle—you just need to be thirsty for something honest, refreshing, and transparently made.