EMIDIO PEPE

Pepe Family

The Emidio Pepe estate was founded in 1964 by Emidio Pepe in Abruzzo and has become a global reference for natural winemaking. Over the years, the estate has remained deeply rooted in its values of terroir respect and environmental preservation. In recent years, the estate made the decision to separate its production into two distinct cuvées: Branella and Casa Pepe. This division marks a turning point in the estate's history, with a clear differentiation in the approach to the wines and a focus on specific terroirs.

Emidio Pepe’s farming philosophy is rooted in biodynamic, organic, and sustainable practices. The new vineyards planted in 2022 at Emidio Pepe are named Vigna Elisa, Vigna Mare, and Vigna Nocetta. These vineyards, dedicated exclusively to Montepulciano d'Abruzzo, are managed with sustainable practices, including polyculture, cover crops, and the planting of trees to enhance biodiversity and promote ecological balance. These efforts aim to produce wines that express the terroir's authenticity while fostering resilience in the face of climate challenges.

Another innovative aspect is the use of bees on the estate. Beehives are installed to support pollination and enhance the biodiversity of the terroir. The bees contribute to maintaining an ecological balance that is crucial for biodynamic viticulture. The domain also utilizes milk in the management of its crops, a traditional method that strengthens the microbial life of the soil and helps naturally combat certain vine diseases, all while nurturing the soil in a gentle and respectful manner.

Emidio Pepe remains deeply committed to artisanal winemaking, blending tradition with thoughtful evolution. Fermentation and aging take place in concrete tanks for two years, preserving the purity of the grapes.

The estate differentiates between young and old vines:

Young vines: Bottled after aging in concrete and sold in the Italian market.

Old vines: Bottled and aged for an additional seven years before being released to the international market.

Wines over 20 years old undergo a meticulous decantation process. Each bottle is hand-decanted to remove sediment and ensure quality. Any lost liquid is topped up with the same vintage, and the cork is stamped with the decantation year, ensuring transparency and care in every bottle.

This philosophy is reflected in two cuvées:

Casa Pepe: A tribute to traditional methods.

Branella: A modern expression of new terroirs and techniques.