Montepulciano d'Abruzzo 2015
A Wine That
changed the game of Italian fine wine forever — due to one brave man determined to give organic farming and the grape variety he loves a shot at the metaphorical big screen. And guess what? If we're talking movie terms, his Montepulciano has won multiple Oscars.
▼ Scroll for More Info
- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Emidio Pepe
Where and How?
The original 1.5 hectares that were passed down through the family, surrounding the house, are planted to Montepulciano d’Abruzzo, the indigenous variety of the region. Emidio himself replanted the vineyard in 1974 via massal selection, from cuttings that he got from a cousin.
The grapes are hand destemmed into buckets, and from there poured into cement tanks where gravity breaks the skins. Maceration lasts between seven and nine days, and the cap is broken very gently once a day, but only if necessary: this is the "infusion style" of red winemaking. There is just one press, and the wine is aged between 18 months to 24 months in the glass lined concrete tanks. Racking is avoided completely if possible before bottling.
The Winemaker: Emidio Pepe
Emidio Pepe is a grower and winemaker whose work has proved that the wines of Abruzzo are capable of being some of the finest wines not just in Italy, but in the world. Listening to him speak in the lilting Italian Abruzzese dialect is a little like listening to the foreign language Oscars acceptance speeches; we might have no idea what he’s saying until his granddaughter Chiara translates for us; but even without knowing, we feel the emotion of his words reverberate through us as he speaks.
He is a true Italian gentleman, dressed in his tweed suit and cap for dinner. His eyes crinkle with pride when he sees us enjoying his wines. For him, and for his family, it is the simplicity of the translation from nature to bottle - with the addition of time - that creates greatness. In a region that was not well-known for its fine wines in the 60s and 70s, it is thanks to Emidio's tireless work ethic that the world is able to explore the true potential of the indigenous varieties, Montepulciano, Trebbiano d'Abruzzo and Pecorino. This drive has been passed down through two generations, which we see mirrored in his granddaughter's eyes.