Vineyard: Sourced from their vineyards in Torano Nuovo, Abruzzo - near the border with Marche.
Viticulture: Hand harvested. Very hot year with good temperature excursion between day and night. Good amount of rain during the whole year.
Vinification: De rasping of Montepulciano is done by end. Vinified with ambient, natural yeast in cement. Ages for two years in cement before bottling. Aged for 19 years in the cellar before release.
Production: 1833 cases of 12 produced.
Notes: Very hot year with good temperature excursion between day and night. Good amount of rain during the whole year.
Publication: Wine advocate
Publication: View from the Cellar – John Gilman
The 1983 and 1985 vintages from Emidio Pepe make great bookends, as both wines are fully mature and drinking at their peaks today. The ’85 is perhaps a touch more elegant, with the ’83 a shade deeper at the core and a bit more structured for the long haul. The stunning nose of the 1983 offers up scents of red berries, forest floor, botanicals, lovely spice tones, a fine base of soil, an autumnal touch of acorn, dried herbs and a topnote of spices meats. On the palate the wine is deep, full-bodied, pure and complex, with a fine core, tangy acids, beautiful balance and a very, very long, poised and classy finish that closes with excellent grip and bounce. Another absolutely classic vintage for the Pepe Montepulciano. 2014-2045. 95+. John Gilman.