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Sale!
NT$ 3,100 NT$ 2,700
Colli Aprutini Pecorino by Emidio Pepe rises from the organic and biodynamic vineyards of the Teramo municipality of Torano Nuovo, in the heart of the suggestive hills of Abruzzo. It is obtained entirely with Pecorino grapes, harvested by hand with careful selection of the bunches in the vineyard. Fermentation occurs spontaneously in cement-vitrified tanks, followed by aging in the bottle before being placed on the market.
It is characterized by a deep straw yellow color. The nose features notes of apricot in jam and lemon zest, enriched with intriguing hints of honey and chamomile. In the mouth it reveals a refined and creamy wine, medium-bodied, with a finish of beautiful freshness. The marriage between this white wine and caciucco or cod is perfect, it goes perfectly with first courses based on vegetables and pasta with lamb ragù.
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Sale!
NT$ 2,100 NT$ 1,850
A small oenological gem that exhibits variety and breadth, qualities that make this white wine a unique example of biodynamic viticulture. The terroir, at the foot of the Gran Sasso, is something special: the sharp temperature swings between day and night “stress” the grapes enough to make them release intense aromas and the proximity to the Adriatic Sea brings that mineral and savoury tone that makes the drink satisfying and memorable. Scents, salinity and freshness are the three main characteristics of Emidio Pepe’s Trebbiano d’Abruzzo, who wanted and was able to transfer biodynamic agriculture to his vineyards, combining the experience of a great producer with modern production techniques. Emidio Pepe’s Trebbiano d’Abruzzo is crushed with the feet, just like in the past, in wooden vats and left to ferment spontaneously in vitrified cement tanks, where it will age for a few months.
It has a bright straw yellow colour and is slightly veiled. The nose has very interesting notes of ripe white fruits, dried fruits, sunflowers and clay. It is dry, savoury and full in the mouth, with a pleasantly imprecise drinkability.
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Sale!
NT$ 2,500 NT$ 2,100
Pepe Montepulciano d’Abruzzo is made from pure grapes of the vine of the same name, from 30-year-old vines resting on clayey, medium-textured soil. In the vineyard, the dictates of organic farming are scrupulously followed, integrating them with some biodynamic practices, although the idea of grapes and healthy soil was already inherent in Emidio’s mentality. In the winery, the grapes are destemmed by hand and spontaneously fermented in vitrified cement tanks, followed by bottling and decanting by hand without filtration. The liquid ages 24 months in cement containers.
It has an intense ruby red colour with little penetration. The nose is of great complexity, capable of evolving in an impressive manner with the passage of time, so much so that if, when young, it displays hints of wine and fresh fruit, it later enriches its profile with hints of graphite, earth and undergrowth. In the mouth it is compact and austere, always driven by beautiful acidity and vital, sculpted tannins.
