Natural Wines

Mark is a winemaker and comes from California. I, Helvetia, am Friulian. We met in Sicily in 1997. In 1998 Mark proposed that I visit Puglia to see the old Primitivo vineyards. According to studies by the University of Davis in California Primitivo and Californian Zinfandel are genetically identical.

When we took over our small company close to the city of Siena twenty years ago, in the first place we replanted a large part of the vineyards and, on the occasion, above all out of curiosity and a great desire for knowledge and experimentation, we introduced into our viticultural heritage proudly Tuscan, even a very modest quantity of Merlot vines. Since this very small vineyard has reached a good physiological maturity we vinify it in purity and we mature it in a French oak tonneau. The result is a wine of excellence, truly particular and intriguing that we offer, given the small and non-reproducible quantity, in our Personal Edition.

When we took over our small company twenty years ago near the city of Siena, in addition to a very small plot of Merlot, we planted 7 rows of Cabernet Franc. The first in Tuscany, not to be different, but because by studying our terroir we realized that it had those characteristics whereby the Cabernet Franc grapes, if properly ripened and well vinified and aged, could offer us a wine that is not for everyone , but exciting and strongly character. The first years of production disappointed our expectations, a wine that was too herbaceous and tannic but, from the tenth harvest, when the plants reached their physiological maturity, here was the big surprise: a fruity wine where the raspberry replaced the herbaceous, thick, intense and almost moving. Given the very small quantity that we are able to produce, it has rightfully become part of the wines of our Personal Edition.

Since 1995 we have been thinking and trying to make a sweet Passito wine that thrills both the body and the spirit: a few golden bunches of Malvasia and Trebbiano ripened under the Tuscan sun, picked with delicacy and placed in small boxes arranged one by one in the airy room for the long drying period. Weekly check of the concentration of sugars and, usually a few days before Christmas, the pressing, the birth of this must which gives off aromas of apricot, peach, plum that bring the mind back to the summer that has long since passed. We fill a barrique with this nectar and let the fermentation take its course. A long and tiring job that, only after a long time and not always, pays off the sacrifices. Passito is the wine of the soul, spirit and emotion. We only bottle it in vintages that meet these conditions.

Canaiolo nero is an ancient autochthonous vine of Tuscany, used in the past to soften Chianti. Twenty years ago, in our company in Siena, out of academic curiosity we vinified it alone: very difficult to vinify, he behaves like a capricious child, he wants extreme attention, it is necessary to dedicate a lot of time to him, but in the end the result pays off the effort . It is a wine with marked varietal characteristics: from black pepper which is evident both on the nose and on the palate, to the sweet aroma of violets and last but not least the sweetness of its tannins. Our Canaiolo wine comes from a young company vineyard, in which we have planted self-produced black Canaiolo rooted cuttings made with company buds from the old planting, in order to remove such a rare and precious vine, defined as the Pinot noir of Tuscany, from genetic erosion for its softness and ease of drinking.

Lo Janù is the top of the range of Montepulcianos of the company. Hand harvesting of the grapes, maceration on the skins for 25 days, vinification in red and aging in double new barrique for 8 months + 8 months. Compact and deep goblet, of a beautiful ruby red. The olfactory reveals an incredible complexity, ranging from hints of dark fruit in alcohol, to toasted notes that recall hazelnuts, to slightly vanilla scents, to beautiful sensations of tobacco and dark chocolate. The sip is full and enveloping, long, pleasantly balanced. Closing on notes of bitter chocolate.

Nerubè is the result of a manual harvest of the grapes, subsequent vinification in red with maceration on the skins for a minimum of 15 days, and aging for 12 months in oak tonneaux. The glass is intense and deep, with a beautiful ruby red. The nose expresses all the typicality of the vine, with hints of dark fruit, spices and hints of roasting and cocoa. The sip is full-bodied, soft and fresh; closes on hints of fruit in alcohol and dark chocolate. Nice persistence.

Pecorino is an extremely representative white grape variety for Abruzzo, and Jasci & Marchesani manages to give us a beautiful expression. Hand picked, vinification in white and aging for 6 months in steel vats and bottle.

Captivating ruby red, characteristic fruity aromas with hints of vanilla, balsamic vinegar and black olive. Full bodied, powerful, yet very balanced with flavors of mulberry, currant, dark chocolate and a long smoky finish.

Rudhir is another masterpiece of the Jasci & Marchesani winery which, year after year, proves to be a "Master Cave" for Montepulciano d'Abruzzo. Thanks to Rudhir you go to savor a charismatic, fragrant and intense wine from every point of view. When the word masterpiece is used for a Jasci & Marchesani product, it is not an exaggeration; each bottle is an artistic, pure and sensational brushstroke, which in every sip strikes the soul and heart with the typical scents of the mother vine and those small nuances deriving from the various woods of the barrels. The Rudhir vinifies for 18 months in oak barriques and ends its journey after a further two years in the bottle, before being marketed therefore, explosions of flavours, aromas and aromas are the order of the day with a bottle of this bill. His warm and welcoming heart is a "trademark" and is capable of generating an approving smile even on the face of a drinker with a difficult palate.

Manual harvest of the grapes for this Traminer, vinification in white and aging for 3 months in stainless steel barrels and bottle. The glass is a pale straw yellow, very bright. The nose opens with crunchy hints of green apple, flanked by slightly citrine notes and floral puffs of small white flowers. Dry, fresh and with good softness, it pleasantly accompanies the meal and satisfies the palate.

Riesling is a typical vine of northern Italy, Germany and Alsace; Jasci & Marchesani decided to bet on this vine and won the bet in full. A unique product, whose grapes are harvested strictly by hand, processed through vinification in white and finally aged for 6 months in steel barrels and bottles.