Fly Fishing

 

Nothing much to do with wine, but Fly Fishing is a grapecircus passion. #justsaying

 

The Catch
The Flies
The Patience

Emidio Pepe

It might seem strange at first that one of the greatest wine producers in Italy is located in a region often associated with mass-produced, industrial wines. Yet from the beginning, Emidio Pepe has taken a simple yet uncompromising approach, the hallmark of all great estates.

trebbiano

Trebbiano d'Abruzzo

"Aromas of apple, pear, lime and apple cider on the rich nose. Then dense, bright and juicy, featuring suave pomaceous orchard fruit flavors and a hint of gingery zing on the clean finish. Lovely, refreshing but also very concentrated..." Ian d'Agata, Vinous.com, September 2018. 92 points

quick facts

APPELLATION: Trebbiano d'Abruzzo
VINTAGE: 2016
STYLE: white
GRAPE: trebbiano abruzzese
FARMING: organic
FERMENTATION: glass-lined concrete
MATURATION: concrete
FILTRATION: unfiltered
VEGAN: yes
ALCOHOL: 12%
CASE SIZE: 6

montepulciano

Montepulciano d'Abruzzo

"Deep purple with inky tinges. Fragrant aromas and flavors of blood orange, dark plum, balsamic, soil, underbrush and flint. The finish is savory and saline, boasting good juiciness and lift while featuring an aromatic note of potpourri." Ian d'Agata, Vinous.com, September 2019. 92 points

quick facts

APPELLATION: Montepulciano d'Abruzzo
VINTAGE: 2015
STYLE: red
GRAPE: montepulciano
FARMING: organic
FERMENTATION: glass-lined concrete
MATURATION: concrete, bottle
FILTRATION: unfiltered
VEGAN: yes
ALCOHOL: 13%
CASE SIZE: 6

Emidio Pepe

It might seem strange at first that one of the greatest wine producers in Italy is located in a region often associated with mass-produced, industrial wines. Yet from the beginning, Emidio Pepe has taken a simple but uncompromising approach, the hallmark of all great estates. The reds are deep, densely muscular and ageworthy, the whites are savoury and equally complex, and the rosé is arguably the most serious pink wine in the world.

Like many farms in Italy, the Pepe estate has grown grapes for hundreds of years, but only began making their own wine in the last half century. The patriarch, Emidio, established the current order in 1964, firmly rooting operations in the traditional and artisanal, rejecting the seductive promises of mechanisation. Truly forward-thinking, he saw that keeping things simple was the key to making quality wine. Today the family business is in the hands of two of his daughters, Sofia and Daniela, and his granddaughter, Chiara, and the estate has grown from a single hectare to over fifteen.

The vineyards are located in the north of the Teramo province, at the foothills of the Apennines where the soil is calcareous clay, enriched with lime and iron, and the slopes expose the vines to cooling winds from the Adriatic. The vines are trained in the traditional pergola system, and are propagated using massal selection to maintain diversity in the vineyard. Like the other great Abruzzian estate, Valentini, in years when the grapes aren’t up to scratch, the entire vintage is sold off.

Cellar work is staggeringly simple. Destemming is carried out by hand. The trebbiano is trodden by foot in a wooden trough, and the montepulciano is crushed by hand. No pumps are used. Fermentations are carried out in glass-lined tanks, with malolactic fermentation and ageing in bottle. The cellar contains a massive library of old vintages, all stored in bottle, that are decanted (by hand!) into new bottles to order.