The Pepe family have been growing grapes between the Adriatic Sea and the Appenine Mountains in Abruzzo since the late 1800's. They work the vineyards biodynamically, producing soulful, old-school wines that taste as if they were from another age. Their Montepulciano comes from a 50 year old vineyard planted over clay and limestone. Grapes are de-stemmed by hand and spent just a week on their skins, followed by two years resting in concrete vats. Though almost a decade old, this retains a compact, powerful structure, with firm tannins and plenty of ripe, savoury fruit suggesting it has a very long life ahead.
The Pepe family have been growing grapes between the Adriatic Sea and the Appenine Mountains in Abruzzo since the late 1800’s. They work the vineyards biodynamically, producing soulful, old-school wines that taste as if they were from another age. Their takes on Trebbiano, Montelpulciano and more recently, Pecorino are nothing short of epic and are built to age.
The Pepe family have been growing grapes between the Adriatic Sea and the Appenine Mountains in Abruzzo since the late 1800's. They work the vineyards biodynamically, producing soulful, old-school wines that taste as if they were from another age. Their Montepulciano comes from a 50 year old vineyard planted over clay and limestone. Grapes are de-stemmed by hand and spent just a week on their skins, followed by two years resting in concrete vats. Though almost a decade old, this retains a compact, powerful structure, with firm tannins and plenty of ripe, savoury fruit suggesting it has a very long life ahead.
The Pepe family have been growing grapes between the Adriatic Sea and the Appenine Mountains in Abruzzo since the late 1800’s. They work the vineyards biodynamically, producing soulful, old-school wines that taste as if they were from another age. Their takes on Trebbiano, Montelpulciano and more recently, Pecorino are nothing short of epic and are built to age.
