Collection: - Emidio Pepe: In Vino Vita -

The Pepe family estate has been passed on through multiple generations since it was founded in 1899, in Abruzzo, and for much of that time it was dedicated to growing high yields of grapes to sell to a local co-op. It was only in 1964 that Emidio Pepe decided that the quality of their grapes was too good to waste like that, and moved towards producing their own wines. Back then, this was limited to just a single hectare of vines. Today it stands at around 15 hectares.

While Pepe’s wines today are produced using painstakingly precise organic and biodynamic techniques, in the 1960s he initially tried to be ahead of the game, buying the latest and most innovative machinery. But he soon realised that this would mean constantly upgrading his machines to meet the demands of a local market known for its cheap, bland and young wines. Instead, he took a leap of faith, and developed his own philosophy of winemaking – much to the derision of other winemakers at the time, many of whom, understandably, were awestruck by the rapid modernisation of farming technology. While his wines are today celebrated as perhaps the best in the region, his early vintages found little appreciation, especially in Italy. In fact, it was only after a trip to New York that he found a market – an early stepping stone towards the international reputation he has today.

Emidio Pepe is assisted in his work by two of his daughters, Sofia and Daniela, and granddaughter Chiara. His other daughter, Stefania, runs her own winery. The terroir they work on is in the hills, between the Adriatic Sea and the Apennine Mountains, creating excellent conditions for the Montepulciano and Trebbiano grapes that grow there. The vines are grown along pergolas, which means that the leaves soak up hot summer sun, while the grapes hang below in the cooler shade. This technique also allows better air flow around the plants. The soil, mainly of clay and calcareous rock, is maintained using traditional methods, the grapes are picked by hand, and treatments using synthetic chemicals are strictly avoided. Another peculiarity of Pepe is that he uses exclusively cement tanks, rather than oak barrels. He sees this barrel use as a new, untraditional way to mature wine, leading to unnecessary oak tones in the wine. It is unfiltered and unfined, and sulphites are forbidden. When older bottles are decanted into new ones for sale, even this is done by hand alone – even refusing to use a funnel for fear of oxidation.  

14 products
  • 2016 Trebbiano d'Abruzzo, Emidio Pepe
    2016 Trebbiano d'Abruzzo, Emidio Pepe
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    £65.00
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    £65.00
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  • 2008 Trebbiano d'Abruzzo, Emidio Pepe
    2008 Trebbiano d'Abruzzo, Emidio Pepe
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    £220.00
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    £220.00
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  • 2005 Trebbiano d'Abruzzo, Emidio Pepe
    2005 Trebbiano d'Abruzzo, Emidio Pepe
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    £320.00
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    £320.00
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  • 2016 IGT Pecorino, Emidio Pepe
    2016 IGT Pecorino, Emidio Pepe
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    £89.00
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    £89.00
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  • 2014 IGT Pecorino, Emidio Pepe
    2014 IGT Pecorino, Emidio Pepe
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    £160.00
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    £160.00
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  • 2015 Montepulciano d'Abruzzo, Emidio Pepe
    2015 Montepulciano d'Abruzzo, Emidio Pepe
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    £85.00
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    £85.00
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  • 2010 Montepulciano d'Abruzzo, Emidio Pepe
    2010 Montepulciano d'Abruzzo, Emidio Pepe
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    £180.00
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    £180.00
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  • 2001 Montepulciano d'Abruzzo, Emidio Pepe
    2001 Montepulciano d'Abruzzo, Emidio Pepe
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    £260.00
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    £260.00
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  • 2000 Montepulciano d'Abruzzo, Emidio Pepe
    2000 Montepulciano d'Abruzzo, Emidio Pepe
    Regular price
    £275.00
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    £275.00
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  • 1980 Montepulciano d'Abruzzo, Emidio Pepe
    1980 Montepulciano d'Abruzzo, Emidio Pepe
    Regular price
    £385.00
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    £385.00
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  • Pasta "Mezzi Paccheri", Emidio Pepe, Abruzzo (500g)
    Pasta
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    £6.50
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    £6.50
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  • Pasta "Spaghetti", Emidio Pepe, Abruzzo (500g)
    Pasta
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    £6.50
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    £6.50
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  • Olive Oil, Emidio Pepe, Abruzzo (50cl)
    Olive Oil, Emidio Pepe, Abruzzo (50cl)
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    £15.00
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    £15.00
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  • Pasta "Penne Rigate", Emidio Pepe, Abruzzo (500g)
    Pasta
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    £6.50
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    £6.50
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