Estratto dell'Articolo pubblicato da Decanter
The acidity of the Trebbiano grape combined with the painstaking care of the Pepe family guarantee a white with great cellaring potential
Sometimes, it’s best not to mess with tradition, and this wine is a hallmark example. Crushing of the Trebbiano grapes at this winery is done by foot, just as founder Emidio Pepe has always believed necessary. ‘Nonno [grandfather] thinks this allows a constant stimulation of the skins with the juice, which releases a lot of texture and flavour for the wine that otherwise we would have lost,’ says general manager Chiara De Iulis Pepe.
This is distinctive; as it is not filtered, the wine has a cloudy appearance in the glass. Chiara also notes the ‘austerity and sharpness of a young Trebbiano’; clearly this is a wine that needs time to evolve. The acidity of the Trebbiano grape combined with the painstaking care of the Pepe family guarantee a white with great cellaring potential.
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