Archive EMIDIO PEPE 2011 Trebbiano d'Abruzzo - White

EMIDIO PEPE 2011 Trebbiano d'Abruzzo - White

Wine, Italy / Abruzzes, 75cl, Ref: 6141A

The grapes are destemmed by hand into wooden vats. They are then fermented in 22 and 30 hl concrete tanks. Natural yeasts are added during the fermentation Once the fermentation has finished, the wine is then matured on its lees in glass-lined concrete tanks. Emidio Pepe Montepulciano d’Abruzzo is bottled by hand without being filtered.

Nose: Fruity. Palate: Complex. Finish: Long.

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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.

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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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