BIODYNAMICALLY FARMED
VINOUS 95+ POINTS - "The 2015 Montepulciano d’Abruzzo Vecchie Vigne opens slowly in the glass. Coaxing reveals an elegant mix of fresh mint, red currant, roses and a dusting of spice. It washes across the palate with beautiful finesse, lifted and, showing no sign of its warm vintage origins. Sour cherry and hints of strawberry give way to a delicate web of fine tannin. The 2015 finishes with pretty licorice and pomegranate nuances, leaving behind a lightly structured sensation. What a pretty expression of Pepe Montepulciano, one that grows in volume the longer it spends in the glass. I foresee very good things here. Of note, the Pepe family was so happy with the balance of the 2015 that they decided to hold back 80% of the production for late release." - Eric Guido. Drink now - 2035.
"A balance in the vineyard, achieved after years of work, thanks to the expert hands of the grower Emidio who, with his 55 years of harvest experience, was able to perfectly determine the nourishment of the plants, the soil tilling, the pruning and the vegetation of the vines, limiting any kind of intervention in the vineyard and in the cellar. No chemical products are used, even in the most difficult years and conditions.
No selected yeasts to make the alcoholic fermentation start and no enzymes are added to encourage the genesis of perfumes. Only natural products such as copper crystals, mine sulphur and biodynamic preparations are actually used, both in the vineyard and in the cellar. All of this just to reflect the terroir, the climate and the culture through the distinctive personality of the Montepulciano and the Trebbiano d’Abruzzo." - WINERY NOTES
VINOUS 95+ POINTS - "The 2015 Montepulciano d’Abruzzo Vecchie Vigne opens slowly in the glass. Coaxing reveals an elegant mix of fresh mint, red currant, roses and a dusting of spice. It washes across the palate with beautiful finesse, lifted and
"A balance in the vineyard, achieved after years of work, thanks to the expert hands of the grower Emidio who, with his 55 years of harvest experience, was able to perfectly determine the nourishment of the plants, the soil tilling, the pruning and the vegetation of the vines, limiting any kind of intervention in the vineyard and in the cellar. No chemical products are used, even in the most difficult years and conditions.
No selected yeasts to make the alcoholic fermentation start and no enzymes are added to encourage the genesis of perfumes. Only natural products such as copper crystals, mine sulphur and biodynamic preparations are actually used, both in the vineyard and in the cellar. All of this just to reflect the terroir, the climate and the culture through the distinctive personality of the Montepulciano and the Trebbiano d’Abruzzo." - WINERY NOTES
