Vineyard: Sourced from vineyards around the winery in Torano Nuovo, Abruzzo - near the border with Marche.
Soil: Medium-textured clay.
Viticulture: Hand harvested. Biodynamic.
Vinification: De rasping of Montepulciano is done by end. Vinified with ambient, natural yeast in cement. Ages for two years in cement before bottling. Aged for 19 years in the cellar before release.
Aging: Aged for two years in cement before bottling.
Production: 3,333 cases produced.
Publication: Wine Spectator
Dark and tightly wound, with iron, wild herb and cocoa notes backed by full tannins wrapping the firm dark cherry and plum skin notes, ending with dark tar, graphite and bitter almond. Hide this in the cellar for a few years. Non-blind Emidio Pepe vertical (May 2013). Best from 2016 through 2030. –NW
Publication: View from the Cellar – John Gilman
The 2001 vintage is one of the recent favorites of Signor Pepe, and he is convinced that this will be a classic in the fullness of time. The bouquet is still quite primary in its blend of dark berries, black cherries, Cuban cigars, a bit of cherry pits, dark soil, botanicals and a nice touch of nutskin in the upper register. On the palate the wine is deep, full-bodied and quite a powerful young vintage of the Pepe Montepulciano, with a rock solid core of fruit, lovely, nascent complexity, chewy tannins and excellent length and grip on the focused and still quite youthful finish. Today, the fine 2003 accessible, but with sufficient bottle age, the 2001 is going to be a reference point vintage of this great wine. 2020-2050+. 94+. John Gilman