Emidio Pepe Pecorino, Colli Aprutini, Abruzzo, Italy 2022
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
DECANT Napa - 2999 Solano, Napa, CA
2999 Solano Avenue
Ste A
Napa CA 94558
United States
Founded in 1964, Emidio Pepe is a benchmark of traditional, biodynamic winemaking in Abruzzo. The estate has long championed native varieties through painstakingly manual methods, from hand-harvesting and foot-treading to in-house bottling and aging. Though best known for age-worthy Montepulciano and Trebbiano, their Pecorino—a relatively recent addition—reflects the same commitment to authenticity and longevity.
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WINEMAKER: Emidio Pepe and Chiara De Iulis Pepe
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FARMING: Certified Biodynamic
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VARIETY: 100% Pecorino
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TERROIR: Sourced from hillside vineyards in the Colli Aprutini IGT zone of northern Abruzzo, at 250–300 meters elevation. The soils are rich in clay and limestone, with significant diurnal temperature shifts influenced by proximity to the Adriatic Sea and Apennine Mountains.
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VINIFICATION: Grapes are hand-harvested and foot-tread in traditional wooden tubs. Fermentation occurs spontaneously with native yeasts in glass-lined cement tanks. No fining or filtration.
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AGING: Aged in glass-lined cement vats for several months before bottling. Wines are aged further in bottle in the cellar and released when deemed ready.
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TASTING NOTES: Bright and mineral-driven, with notes of citrus peel, chamomile, wild herbs, and crushed stone. Textural yet racy, with firm acidity and a slightly salty, phenolic finish.
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FOOD PAIRINGS: Grilled octopus, saffron risotto, sheep’s milk cheeses, or spaghetti alle vongole.
Founded in 1964, Emidio Pepe is a benchmark of traditional, biodynamic winemaking in Abruzzo. The estate has long championed native varieties through painstakingly manual methods, from hand-harvesting and foot-treading to in-house bottling and aging. Though best known for age-worthy Montepulciano and Trebbiano, their Pecorino—a relatively recent addition—reflects the same commitment to authenticity and longevity.
-
WINEMAKER: Emidio Pepe and Chiara De Iulis Pepe
-
FARMING: Certified Biodynamic
-
VARIETY: 100% Pecorino
-
TERROIR: Sourced from hillside vineyards in the Colli Aprutini IGT zone of northern Abruzzo, at 250–300 meters elevation. The soils are rich in clay and limestone, with significant diurnal temperature shifts influenced by proximity to the Adriatic Sea and Apennine Mountains.
-
VINIFICATION: Grapes are hand-harvested and foot-tread in traditional wooden tubs. Fermentation occurs spontaneously with native yeasts in glass-lined cement tanks. No fining or filtration.
-
AGING: Aged in glass-lined cement vats for several months before bottling. Wines are aged further in bottle in the cellar and released when deemed ready.
-
TASTING NOTES: Bright and mineral-driven, with notes of citrus peel, chamomile, wild herbs, and crushed stone. Textural yet racy, with firm acidity and a slightly salty, phenolic finish.
-
FOOD PAIRINGS: Grilled octopus, saffron risotto, sheep’s milk cheeses, or spaghetti alle vongole.
Founded in 1964, Emidio Pepe is a benchmark of traditional, biodynamic winemaking in Abruzzo. The estate has long championed native varieties through painstakingly manual methods, from hand-harvesting and foot-treading to in-house bottling and aging. Though best known for age-worthy Montepulciano and Trebbiano, their Pecorino—a relatively recent addition—reflects the same commitment to authenticity and longevity.
-
WINEMAKER: Emidio Pepe and Chiara De Iulis Pepe
-
FARMING: Certified Biodynamic
-
VARIETY: 100% Pecorino
-
TERROIR: Sourced from hillside vineyards in the Colli Aprutini IGT zone of northern Abruzzo, at 250–300 meters elevation. The soils are rich in clay and limestone, with significant diurnal temperature shifts influenced by proximity to the Adriatic Sea and Apennine Mountains.
-
VINIFICATION: Grapes are hand-harvested and foot-tread in traditional wooden tubs. Fermentation occurs spontaneously with native yeasts in glass-lined cement tanks. No fining or filtration.
-
AGING: Aged in glass-lined cement vats for several months before bottling. Wines are aged further in bottle in the cellar and released when deemed ready.
-
TASTING NOTES: Bright and mineral-driven, with notes of citrus peel, chamomile, wild herbs, and crushed stone. Textural yet racy, with firm acidity and a slightly salty, phenolic finish.
-
FOOD PAIRINGS: Grilled octopus, saffron risotto, sheep’s milk cheeses, or spaghetti alle vongole.
Founded in 1964, Emidio Pepe is a benchmark of traditional, biodynamic winemaking in Abruzzo. The estate has long championed native varieties through painstakingly manual methods, from hand-harvesting and foot-treading to in-house bottling and aging. Though best known for age-worthy Montepulciano and Trebbiano, their Pecorino—a relatively recent addition—reflects the same commitment to authenticity and longevity.
-
WINEMAKER: Emidio Pepe and Chiara De Iulis Pepe
-
FARMING: Certified Biodynamic
-
VARIETY: 100% Pecorino
-
TERROIR: Sourced from hillside vineyards in the Colli Aprutini IGT zone of northern Abruzzo, at 250–300 meters elevation. The soils are rich in clay and limestone, with significant diurnal temperature shifts influenced by proximity to the Adriatic Sea and Apennine Mountains.
-
VINIFICATION: Grapes are hand-harvested and foot-tread in traditional wooden tubs. Fermentation occurs spontaneously with native yeasts in glass-lined cement tanks. No fining or filtration.
-
AGING: Aged in glass-lined cement vats for several months before bottling. Wines are aged further in bottle in the cellar and released when deemed ready.
-
TASTING NOTES: Bright and mineral-driven, with notes of citrus peel, chamomile, wild herbs, and crushed stone. Textural yet racy, with firm acidity and a slightly salty, phenolic finish.
-
FOOD PAIRINGS: Grilled octopus, saffron risotto, sheep’s milk cheeses, or spaghetti alle vongole.