Trebbiano d'Abruzzo 2021 - Emidio Pepe

Trebbiano d'Abruzzo - Emidio Pepe

Obtained from Trebbiano d'Abruzzo grapes coming from vineyards grown in biodynamic growing on medium-sized clayey soil. The vintage is manual with a careful choice of bunches that in the cellar are diraspati and pressed with their feet on a wooden tub. The fermentation is spontaneous and occurs in a vitrified cement tank. It is refined in bottle. No filtration or clarification. Trebbiano di Pepe is of straw yellow color with floral, fruity and mineral notes. On the palate it is dry, salty with a good acidity and closes with a long finish. The Trebbiano is an elegant and austere vine that takes time to reach the equilibrium.

Service

It is advisable to taste it at a temperature of 10/12 ° in tulip goblets. Wine with great potential for aging.

Pairing

Combined with fish dishes, vegetable pies, tomato spaghetti, to try with a bigoli dish with black truffle and cheese fondue.

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.