Montepulciano d'Abruzzo 2022 - Emidio Pepe

Montepulciano d'Abruzzo - Emidio Pepe

Obtained from grapes of Montepulciano in purity proveninti by vineyards located on clayey soils worked with biodynamic methods. The harvest is manual with careful selection of grapes. De-stemming by hand into wooden vats, with spontaneous fermentation in concrete vats vitrified from 22:30 hl without reassembly and aging on the lees in concrete vats vitrified for two years. Bottled without filtration hand, bottle aging. Before being put on the market is decanted by hand from one bottle. Deep ruby ​​red in color. Hints intense red fruit and spices. The palate is structured and robust, elegant with pleasant tannins and a long finish of spices and fruit.

Service

We taste Montepulciano d'Abruzzo at a temperature around the 18/20 ° in balloon glasses. Daily wine but if left a few years in the cellar can give great emotions.

Pairing

Montepulciano d'Abruzzo by Emidio Pepe goes well with meat dishes, try the kebabs tradizionalissimi. sheep.

Cellar: Emidio Pepe

Emidio Pepe's company is located in the hills of Torano, in the province of Teramo. A cellar of ancient wine traditions, was born at the end of the nineteenth century when Emidio Pepe's grandfather found in the Teramane hills the ideal terrain for the cultivation of the two principal vineyards of Abruzzo; Pecorino and Montepulciano. After the Second World War, his son Giuseppe was known in the area to produce the best bulk wine. In 1964 his nephew and current owner, Emidio Pepe, inherited not only land and vineyards, but also and above all, the skills necessary to bring Montepulciano d'Abruzzo and Pecorino to great Italian wines. Emidio cultivates today 15 hectares of vineyards, which are 15 km from the sea and 25 km from the mountain on clayey and calcareous terrain with a microclimate and good thermal excursions, the ideal place for the production of Montepulciano d'Abruzzo. Vineyard work is vital for Emidio Pepe; Everything from ground processing to pruning is carried out according to the organic techniques of organic agriculture. Furthermore, no chemicals are used, only copper and zinc are used, and grapes are hand-made. In the cellar the pressing is carried out by standing in large wooden tins, the fermentations are spontaneous and the refinements occur in concrete tanks or wooden barrels. It is possible to find again in the cellar 20 vintages of Montepulciano d'Abruzzo from 1968 to 2008. Today Emidio is assisted by the two daughters Daniela and Sofia and the grandson Chiara not only in the wine works, but also to manage the newly restored farmhouse with 12 places Bed and a Museum of Wine and Oil. The wine of Emidio Pepe has become in the years the symbol of territoriality is longevity.