Emidio Pepe
By Velier
Emidio Pepe wines were among the first Italian wines to be distributed by Velier within the Triple 'A' catalogue. Respect for the land, which has always been at the forefront of the Pepe family's objectives, has now made it possible to give due value to Emidio's long work. It is no coincidence that Pepe wines today represent one of the greatest Italian excellences and are recognised and in demand all over the world. From wine to oil and pasta, the step was short, the same hands are enough to guarantee the superior quality of the products that are exporting the name of Abruzzo all over the world.
Overview
History
In the Pepe family, agriculture has been handed down from father to son for four generations. The Emidio Pepe company was founded in Torano Nuovo, Abruzzo, in the Teramo hills facing the peaks of the Gran Sasso. It is precisely Emidio, thanks to his tenacity and willpower, who has been able to carry the name of Abruzzo viticulture, and Montepulciano d'Abruzzo in particular, to the top, challenging an image of Abruzzo wine that does not respect the real potential of these lands. 'Montepulciano is a wine for ageing,' Emidio has always maintained. The last twenty years have shown that Emidio has won his bet. Today, the company is run by his daughters Daniela and Sofia and granddaughters Chiara and Elisa, always under the watchful eye of the tireless Emidio. Like any farm worthy of the name, monoculture is not contemplated here. In fact, alongside the vineyards, the Pepe family grows olives and cereals, respecting the traditional triad of the Mediterranean diet.
Production method
The management of the Pepe family's vineyards obviously also extends to the olive groves and cereal fields. Three hundred and eighty olive trees line the rows of Montepulciano and Trebbiano trees, contributing to the biodiversity of the area and enhancing a healthy and pure microclimate where the natural yeasts of the grapes are one of the company's greatest assets. The olive groves are composed exclusively of historical trees of the native Leccino, Frantoio and Tortiglione varieties. Hand picking is followed by instant cold pressing and bottling that excludes filtrations and addition of preservatives. The result is a strong and persistent Extra Virgin Olive Oil that finds its place in all the preparations of Mediterranean cuisine. The pasta project, on the other hand, stems from the Pepe family's desire to make pasta from untreated or genetically modified wheat. The wheat variety cultivated is the ancient Senatore Cappelli, of great sensory and nutritional quality. Sown near the vineyard, the wheat undergoes a milling process that preserves the bran while preserving all the properties of the grain. Brozo extrusion and slow, low-temperature drying carried out by the historic Tuscan pasta factory Fabbri results in a superior quality pasta that knows no rivals.
