Variety: Pecorino

Emidio Pepe founded his winery in 1964, after working alongside his father and his grandfather which already back in 1889 where making wine at Casa Pepe. Before anyone else, he strongly believed in the great ageing potential of Trebbiano and Montepulciano d’Abruzzo and he dedicated all his energies to those two indigenous grape varietals, proving their incredible potential and showing it to the entire world.

These days the family uses unique destemming techniques involving pressing the grapes gently though nets and foot crushing to press the grapes, the winemakers at Emidio Pepe coax the wine into excellence with each step of the process. Minimally applying naturally derived copper and sulfur in the fields and using biodynamic principles begins the stewardship towards the bottle. Almost all fermentation and aging are done in concrete vessels to allow the terroir to shine though most transparently. This is winemaking at its most poetic, but it goes further, as much care is taken in the cellar. Emidio Pepe holds their wine back to be released with a few years of age on them. They even go so far as to decant wines of a certain age and release the bottles as 'decanted'. Emidio Pepe is a winery of detail and distinction dedicated guidance, but always loyal to the land and native grape varieties of Abruzzo.

The last arrival in the Pepe family, Pecorino is an indigenous grape variety from south of Marche and north of Abruzzo. Normally grown in high altitudes, Pecorino is voluptuous, generous and worthy of age.