THE PRODUCTION

In the Pepe Firm, the passion for wine can be breathed in the 15 hectars of family vineyards, personally cultivated by Emidio with biological and biodynamic methods, that is without the use of chemical products.

It is all based on the perfect balance established in the course of time by nature, between the Torano microclimate and the clayey-calcareous and extremely vital composition of the soil, on which the 40 year-experienced hand of Emidio intervenes to decide on the nutrients and the working of the soil, the pruning and the vegetation of the vines . And then… it's time for the harvest!

It is a hand-made harvest, done in different phases, selecting the bunches of grapes according to their ripening.

The pressing of the white grapes "Trebbiano d'Abruzzo" is done with the feet in a wooden tub.

The de-rasping of the red grapes "Montepulciano d'Abruzzo" is done by hand in wooden tubs with a special net placed on top.

Over the different phases the grapes are treated in a very delicate way, as only a man can do, to prevent the breaking of the rasps and the unripe grapes going into the must.

The ripe grapes start the glorious fermentation which occurs in a natural way, without additives or sulphurous, thanks to the presence of the native and unique yeasts of these vineyards.

The precious nectar is put in small cement tubs which, thanks to their thickness, maintain the temperature constant and protect it from the noise during the maturation.

After 6 months the Trebbiano d'Abruzzo is bottled by hand without filtering, bottle by bottle,

pouring the wine gently in the bottles without any shock.

The Montepulciano d'Abruzzo is left to rest for other 2 years in the cement tubs and after this longer period it is bottled in the same way as the Trebbiano d'Abruzzo.

Picked by hand,

pressed by young ladies' feet,

the grapes become must,

and the must wine,

and it seems that nature

does it all

                      P. Pepe