Emidio Pepe

Abruzzo, Italy


http://www.emidiopepe.com
At a Glance
  • Benchmark producer of Montepulciano and Trebbiano d'Abruzzo
  • Pioneer of Biodynamic winemaking in Italy
  • No oak used at all in the winemaking process - fermentations in cement and then aged in bottle
  • Red grapes are crushed by hand, white grapes are crushed by foot
  • These are some of the most ageworthy,legendary wines in Italy

Emidio Pepe is a singular producer creating amazingly complex age-worthy reds and whites in a region of mass produced, overly engineered versions of Montepulciano d'Abruzzo. Though the family has been producing wines here since the end of the 19th Century, the winemaking process has remained philosophically unchanged since Emidio Pepe took over the estate in 1964. The business and wine production has been in the hands of the fourth generation of the Pepe family with sisters, Daniela and Sofia, since 1997. And more recently, the dynamic Chiara De Iulis Pepe has joined the estate as the fifth generation!

The Pepe vineyards are located in the northern province of Teramo, with siliceous soil rich in lime and iron. The Trebbiano is foot trodden in wooden tubs in order to avoid contact between the iron presses and the acids of the fruit. The resulting white wines are slightly golden hued, well balanced and complex, with hints of nuts, hay, and yellow fruits. The Montepulciano bears little relation to most other wines of this appellation; they are big, bold, and filled with the intense flavors of dried black cherries, licorice and wild herbs.

The winemaking regime at Pepe follows an uber-natural and artisinal path. Grapes are grown biodynamically, hand-harvested, hand-destemmed, naturally fermented and aged 18-24 months in glass-lined cement tanks. The wines are bottled unfined and unfiltered, without added SO2, and aged in their cellar, in bottles, for continued development. Before release, the Montepulciano bottles that are 10 or more years old are decanted by hand into new bottles and labeled. An extensive stock of older vintages is kept at the cellar.

In most vintages there are two Montepulciano wines made at the winery. One made from young vines which is released in Europe after a few years of aging, and one that is laid down in the cellar for, normally, at least five years. The bottlings from young vines are never exported outside of Europe. The winery doesn't feel the young vine wines have the body or complexity to make the voyage overseas. Likewise, they don't feel the old wine is ready for that trip until it has aged in the cellar for the 5+ years and gained some maturity. To help clear up any confusion, the winery has started differentiating the bottlings by adding "Vecchie Vite" to the front label of the old vine wine - that practice started in 2018 with the release of the 2010 vintage.