Tasting Notes: The Montepulciano is fermented for about 10-12 days and subsequently aged for 24 months in glass-lined cement, which Pepe prefers over oak. The wines are bottled with no sulfur and laid down to rest for several... Read More
Tasting Notes: The Montepulciano is fermented for about 10-12 days and subsequently aged for 24 months in glass-lined cement, which Pepe prefers over oak. The wines are bottled with no sulfur and laid down to rest for several... Read More
Estate History: Emidio Pepe started his estate in Torano Nuovo, Abruzzo in 1964 after learning from his father and grandfather, who both produced wines for Casa Pepe going back to 1889. Emidio saw untapped potential for both... Read More
