Montepulciano d'Abruzzo

DECANTED IN 2021. Intense ruby red colour with in the nose aromas of ripe red fruit followed by spicy notes. In taste dry, intense and with a good tannic structure and a long after taste.

Appellation

Grape variety montepulciano

Style Rich & Exuberant

Format 750 ml

In Stock

€425.40

The winemaker

Winemaker	Country	Region
Az. Agr. Emidio Pepe	Italy	Abruzzen

About the winemaker Emidio Pepe was born in 1932, a man of few words, determined and attentive observer. To this day, he still personally takes care of all his vineyards from pruning to harvest. Nature is leading and with the experience of more than fifty harvest years, he knows how to guide the vineyards and vines. Without ever intervening, he protects his vineyards against chemicals and bases all his work on family traditions, respect for nature, grape and terroir. Assisted by his daughters and granddaughters, he is still the decisive man on the domain, although granddaughter Chiara is increasingly asserting herself in the vineyard and cellar.

Vineyard management Organic-Biodynamics

Details

Vineyard	The climate balances the soft and sapid influence of the sea together with the cold streams from the Gran Sasso Mountain, giving birth to a perfect condition that allows a slow and progressive ripening of the flavours and creating an ideal balance between sugars and acidity. The clay and limestone soil hosts the roots, which go down for more than several meters, the soil also provides and feeds them with a specific mineralogy that allows the wine to have complexity and longevity.
Vinification	After the manual harvest the grapes in the winery. The white grapes are crushed by feet in a big wooden tub, 350kg at a time get crushed for 40-45 minutes, allowing a constant stimulation of skin with the juice, letting the skin release matter, flavours and aromas. This method allow us to press the grapes in a delicate and soft way, not letting the stems break and letting us have a rich must ready to ferment. Only the juice go to ferment in small concrete tanks, where spontaneous fermentation will start and go on for 30-35 days. From concrete the wine will go straight into bottle to start his long improvement in bottle.
Vintage	1982
Oak aging	No
Ageing potential	10 years and more after harvest
Alcohol percentage	13.5%
Closure	Natural cork