Emidio Pepe Montepulciano d'Abruzzo, Italy

Few wines capture the raw, untamed beauty of Montepulciano d’Abruzzo like Emidio Pepe’s. This is not your typical mass-produced Montepulciano—it’s a wine that defies convention, shaped by time, patience, and a steadfast commitment to natural winemaking. Pepe’s Montepulciano is a study in purity, eschewing oak for fermentation and aging in cement, followed by extended bottle aging in the estate’s legendary cellar. The result is a bold yet finessed expression of the grape, with an unrivaled ability to age for decades. Every sip is a testament to the Pepe family’s dedication to biodynamic farming and their hands-on, artisanal approach, from foot-treading to hand-decanting before release.

Product Details

• Grape Variety: 100% Montepulciano
• Region: Montepulciano d'Abruzzo DOC, Abruzzo, Italy
• Vineyards: Old vine parcels around Torano Nuovo, near the border with Marche
• Soil Composition: Medium-textured clay
• Farming Practices: Certified Biodynamic, hand-harvested, no chemicals used
• Winemaking: Hand-destemmed, fermented with indigenous yeasts in cement vats
• Aging: Two years in cement, followed by at least seven years of bottle aging in the estate’s cellar before release
• Special Aging Practices: Older vintages are hand-decanted into new bottles to remove sediment before release, ensuring purity and longevity
• Alcohol: Typically around 13.5% ABV
• Closure: Cork

Sensory Description

Emidio Pepe’s Montepulciano is a wine of tension and depth, unfolding in layers of black cherry, dried plum, wild herbs, and smoky tar. The nose is intense yet lifted, with hints of violet, tobacco, and anise, while the palate is structured and gripping, defined by the interplay of dark fruit, minerality, and fine, persistent tannins. The absence of oak allows the terroir to shine, revealing a raw energy and purity that few wines can match. As it ages, expect earthy truffle, leather, and spice to emerge, leading to a long, elegant finish.

Winemaker’s Background

Emidio Pepe revolutionized Montepulciano d’Abruzzo when he took over his family’s estate in 1964, proving that the region was capable of producing serious, long-lived wines. His philosophy—minimal intervention, biodynamic farming, and extended bottle aging—set a new standard. Today, the estate is run by the fourth and fifth generations of the Pepe family, led by sisters Daniela and Sofia and the dynamic Chiara de Iulis Pepe, who continues to push boundaries while maintaining the integrity of her grandfather’s vision. In 2024, the estate introduced two single-vineyard expressions, Casa Pepe and Branella, deepening their exploration of Abruzzo’s terroir.

Serving Suggestions

This is a wine that demands patience—both in the cellar and the glass. Decant at least 2 hours before serving at 60–65°F to allow its complex layers to unfold. It shines with braised lamb, wild boar ragu, or aged Pecorino cheese, but its versatility allows it to pair beautifully with mushroom risotto, grilled steak, or traditional Abruzzese arrosticini (skewered lamb). If you have the willpower, cellar it for 20+ years—this Montepulciano is built for the long haul.

A benchmark for natural winemaking, Emidio Pepe’s Montepulciano d’Abruzzo is a wine that thrives on time, revealing its soul with every passing year.