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.