All about making whisky
Marked by floral and fruity notes, Emidio Pepe Trebbiano d'Abruzzo 2010 is highly complex, biodynamic, dry, white wine. Discreet to begin with, it opens up after an hour in a decanter, unveiling more pronounced notes of exotic fruit. Constantly evolving, it is long on the palate and beautifully complex. A wine that can be drunk straight away or after a few years in the cellar.
Production: 35,000 bottles Type of soil: clay Vine training: cordon Average age of vines: 30 years Vine density: 3,300 per hectare Average yield per hectare: 80/90 quintals (100 kg) Harvesting: hand-picked Vinification: destemmed by hand into small wooden vats. Fermentation with natural yeasts in 22 to 30 hectolitre glass-lined concrete vats, with no added yeast or sulphur, and no pumping-over. Bottled unfiltered and left to rest for 18 months. Sulphur content: 50 mg/l
Sourcing actor, importer and exclusive distributor of a portfolio of international brands, La Maison du Whisky is, since 60 years a reference for whisky and spirit lovers. Thanks to our close relationships with producers and independent bottlers, we have access to limited editions and unique products we bring to market exclusively. Curious and creative, we are driven by our passion for products and our desire to constantly bring our clients the latest expressions through our own shops, our website whisky.fr and selected wine retail shops in France.
Located in Torano, Emido Pepe’s small 8-hectare vineyard is farmed entirely biodynamically. The family tradition has been passed from father to son... and daughters, as Sofia and Daniela Pepe are now also involved in running the property. Picked by hand, the grapes are then crushed by foot. The juice is fermented by the naturally present yeasts, nothing is added, and there is no filtration. The wines are often aged for a long period in the bottle before being released on to the market.
Having developed in the boom years after the Second World War, conventional agriculture is based on notions of yield. Largely applied in the world of wine-growing, this approach began to be challenged in the early 1990s. Leading the revolt were a handful of grape growers and wine producers who denounced the over-use of pesticides, fungicides and yeasts that have been cultured in laboratories. This trend of moving towards natural methods, that the main wine producers are now also trying to develop, has resulted in the creation of many types of certification; among the strictest is Demeter; there are also various groups and associations in France and across the Alps such as Renaissance AOC and Triple A.
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