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An iconic Italian winemaker, Emidio Pepe presents this wine crafted from Montepulciano grown using biodynamic methods. Before you taste it, the wine should be left to breathe for several hours. More info
A true Italian winemaking legend, Emidio Pepe’s vineyards are located in the north of the country in Abruzzo. Since the 1960s, he has making fine wine here and today the grapes are grown using biodynamic methods to respect the environment. This Montepulciano d’Abruzzo comes from a small plot called Casa Pepe which produced its first wine in 2020. After being harvested by hand, the grapes undergo meticulous vinification which is started by natural yeasts. Temperatures are checked daily while the wine macerates with the skins which is followed by a long maturation in wooden barrels . It is then refined in the bottle before being brought to the market. Made for long cellaring, this wine would benefit being left to breathe for several hours in a carafe before drinking. It releases notes of leather, humus, tobacco, jammy black fruits, sweet spices and precious wood as well as fine tannins that give structure to the wine.
Montepulciano d'Abruzzo DOC Casa Pepe Emidio Pepe serve at a temperature of 16°C. It will pair perfectly with the following dishes: Magret de canard aux cerises, Minestrone, Risotto aux champignons variés.
A true Italian winemaking legend, Emidio Pepe’s vineyards are located in the north of the country in Abruzzo. Since the 1960s, he has making fine wine here and today the grapes are grown using biodynamic methods to respect the environment. This Montepulciano d’Abruzzo comes from a small plot called Casa Pepe which produced its first wine in 2020. After being harvested by hand, the grapes undergo meticulous vinification which is started by natural yeasts. Temperatures are checked daily while the wine macerates with the skins which is followed by a long maturation in wooden barrels . It is then refined in the bottle before being brought to the market. Made for long cellaring, this wine would benefit being left to breathe for several hours in a carafe before drinking. It releases notes of leather, humus, tobacco, jammy black fruits, sweet spices and precious wood as well as fine tannins that give structure to the wine.
Located in the north of the Abruzzo region, Emidio Pepe’s domaine has been producing some of the finest wines in the region since the 1960s. Emidio Pepe has carved out his success story single-handedly from a one-hectare parcel in 1964. Today, his daughter and granddaughter work the domaine, which has now expanded to 15 hectares. He vinifies in a neutral concrete vat and presses his grapes by hand and foot, like his predecessors. Applying principles adopted from biodynamic management, Emidio Pepe produces characteristic, distinguished, elegant wines reflecting the region’s particularly interesting terroir.
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