Wijnkooperij de Lange - unique wines from unique winemakers
Montepulciano d'Abruzzo
Az. Agr. Emidio PepeDECANTED 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
Available
€237.90
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 | 2002 |
| Oak aging | No |
| Ageing potential | 10 years and more after harvest |
| Alcohol percentage | 13.5% |
| Closure | Natural cork |
