Emidio Pepe

Emidio Pepe

Country of Origin: Italy
Location: Teramo, Abruzzo
People: Pepe Family, Owners & Winemakers
Viticulture: Certified Biodynamic


Emidio Pepe 2014 Trebbiano d'Abruzzo DOC Login In Stock
Emidio Pepe 1980 Montepulciano d'Abruzzo DOC Login
Emidio Pepe 1983 Montepulciano d'Abruzzo DOC Login WA 89
Emidio Pepe 1984 Montepulciano d'Abruzzo DOC Login
Emidio Pepe 1997 Montepulciano d'Abruzzo DOC Login
Emidio Pepe 2000 Montepulciano d'Abruzzo DOC Login WA 90 WS 97
Emidio Pepe 2001 Montepulciano d'Abruzzo DOC Login
Emidio Pepe 2002 Montepulciano d'Abruzzo DOC Login
Emidio Pepe 2003 Montepulicano d'Abruzzo DOC Login WA 94 WE 87
Emidio Pepe 2007 Montepulicano d'Abruzzo DOC Login AG 96 WS 93
Emidio Pepe 2008 Montepulciano d'Abruzzo DOC Login
Emidio Pepe 2010 Montepulciano d'Abruzzo DOC Login WS 93 AG 95+

History: Emidio Pepe has been passed down from father to son for four generations. In 1899, the founder of the family, Emidio Pepe was already well known for his excellent wine, which was born with fresh grapes that can be found on the Toran hillsides; and on 1944, his son Giuseppe was alreading selling wine. In 1964 Emidio Pepe, grandson of the founder of the firm, looking ahead, understood the great qualities of the Montepulciano d'Abruzzo and begun selling it in bottles as if it was "Black Gold."

Today his daughters Daniela and Sofia Pepe continue with a great passion in producing famous wines, respecting all the methods their fathers used 40 years before. In the last few years Daniela and Sofia, with the typical tenacity of the Pepe Family and the fearlessness of their youth and spirit, have enlarged the properties and elevated the production for the wine cellar, always under the vigilant protection of their father Emidio Pepe.

Location: The family owns 15 hectares of vineyards, cultivated by Emidio with biodynamic methods, in Torano Nuovo in the province of Teramo. The winery is sandwiched between the Adriatic Sea and Apennine mountain range which makes for ideal and very interesting climatic conditions for growing Montepulciano and Trebbiano grapes. The evening cooling effect offered by the mountain and sea air during the hot summers helps extend the ripening period adding to complexity and quality of the wines. The soils in that area are full of minerals and some lime which produces wines that have lively acidity and mineral notes. Acidity is crucial for the longevity of a wine and many of Pepe’s wines can age for years despite the fact that the wines are made organically and have been for decades.

Production: The wines are made in a super traditional style. It is rare to find such a raw expression in today's age of industrialization. Harvest, crushing and destemming is done by hand. No additives or sulfites are used, and wines undergo indigenous yeast fermentation. The family ages their wine in an air-conditioned underground wine cellar. They are the only wine cellar that can offer a vertical from 1964. All the bottles are hand-decanted before entering the market, carefully controlled and selected in a small laboratory where Rosa Pepe pours the wine from one bottle to another, to eliminate the natural sediments that occur at the bottom of the bottle. At the end the bottles are hand-labeled and go for sale. And this is why the Pepe Family guarantee all the bottles for quality, genuineness and long life.

From Wine Advocate 2/2013
"Emidio Pepe is one of the benchmark producers in Italy. His Trebbianos and Montepulcianos are loaded with personality and character. The wines also have proven to age exceptionally well."

YouTube Links
Emidio Pepe Winery in Italy | What is Organic

Media Links
I'll Drink to That!: Episode 182: Chiara De Lulis Pepe
Wine Terroirs: Emidio Pepe
Avvinare: Emidio Pepe, An Iconic Winemaker in Abruzzo
Tar and Roses: The Wines of Emidio Pepe 1964-2001

Social Media
Emidio Pepe Facebook


  • Emidio Pepe 2003 Montepulicano d'Abruzzo DOC
    The Wine Advocate
    Rating: 94 (6/1/2010)

    Pepe’s 2003 Montepulciano d’Abruzzo is a bomb. Tar, leather, scorched earth and black fruit emerge from this dark, imposing Montepulciano. The wine comes together beautifully in the glass, as the aromas and flavors gain breadth and dimension. Despite the rich style, there is nothing excessive or over-ripe here, just exceptional balance of ripe fruit as captured by a traditional approach to vinification. A final blast of tar informs the long finish. Pepe fans will flip over the 2003, but readers who prefer subtlety over power will want to cellar this for a few years to allow for some of the baby fat to melt away.
  • Emidio Pepe 2000 Montepulciano d'Abruzzo DOC
    The Wine Advocate
    Rating: 90 (10/1/2006)

    The 2000 Montepulciano d’Abruzzo, from a much warmer vintage, is a big, powerful wine packed with dark fruit, earth and game notes. It doesn’t have the level of finesse and balance of the 2001 and its less lively color along with its evolving flavors suggest it will reach maturity sooner, although for this producer that is measured in relative terms. Anticipated maturity: after 2010.
  • Emidio Pepe 1983 Montepulciano d'Abruzzo DOC
    The Wine Advocate
    Rating: 89 (10/1/2006)

    The fully mature 1983 Montepulciano d’Abruzzo, a faded red, presents the wilder side of Montepulciano with an earthy, gamey profile and notes of licorice, leather and evolved, stewed fruits that develop in the glass.
  • Emidio Pepe 2003 Montepulicano d'Abruzzo DOC
    Wine Enthusiast
    Rating: 87 (7/1/2013)

    Emidio Pepe is an iconic leader of the organic and natural wine movement in Italy. This meaty Montepulciano d'Abruzzo shows some aromas of rubber and Band-Aid followed by polished cherry fruit. A soft and velvety mouthfeel is followed by cured meat and bresaola.
  • Emidio Pepe 2000 Montepulciano d'Abruzzo DOC
    The Wine Spectator
    Rating: 97 (5/1/2013)

    Rustic and well-structured, offering an attractive mix of mature spice box, leather and forest floor notes, with a concentrated core of wild cherry and gamy blackberry fruit. Full-bodied, featuring a long, chewy finish of coffee and iron. Non-blind Emidio Pepe vertical (May 2013). Best from 2015 through 2030.
  • Emidio Pepe 2007 Montepulicano d'Abruzzo DOC
    Rating: 96 (5/1/2015)

    Nearly impenetrable inky ruby color. Deep, brooding aromas of black cherry, violet, tar, shoe polish and botanical herbs. Sweet/sour flavors of black cherry, blueberry juicy, minerals and ink are complicated by a dusting of botanical herbs. This multi-layered knockout of a wine finishes very bright and long, with repeating floral lift. Very clean and precise, and devoid of any funky animal aromas or flavors, it’s one of the best red wines from Pepe in years and a testament to the potential greatness of the Montepulciano grape.
  • Emidio Pepe 2007 Montepulicano d'Abruzzo DOC
    The Wine Spectator
    Rating: 93 (2/3/2016)

    A fragrant red, with dried floral, spice, game and loamy earth notes lacing the crushed black currant and dried fig flavors, supported by a rich underpinning. Drink now through 2027.
  • Emidio Pepe 2010 Montepulciano d'Abruzzo DOC
    The Wine Spectator
    Rating: 93 (10/15/2017)

    Appealing flavors of baked raspberry, orange zest, dried thyme and coffee liqueur ripple across the palate in this elegant, medium-to full-bodied red, which is bright and harmonious, with creamy tannins and a subtle, lingering finish of tar and loamy earth notes. Drink now through 2030.
  • Emidio Pepe 2015 Pecorino, Colli Aprutini IGT
    Rating: 92 (1/1/2018)

    Natural winemaking at its best. This evolves beautifully in the glass, revealing bruised apple, honey and Champagne-like aromas. Then come contrasting green herb and candied lemon peel flavors; round, soft and creamy texture with a long, salty finish. Flows beautifully across the palate.
  • Emidio Pepe 2010 Montepulciano d'Abruzzo DOC
    Rating: 95+ (6/1/2017)

    Precise, spicy aromas of ripe red berries, dark plum and violet accented by cumin and caraway seed. At once densely packed and broad but juicy and refined too, boasting terrific acid-fruit-tannin balance and penetrating red cherry, underbrush and sweet spice flavors. This lovely wine is suave and fine-grained and finishes very long. It would be prudent to decant this at least two-three hours ahead; one bottle I had was initially marred by almost unacceptable levels of funkiness, another was instead brilliantly pure and clean, so allowing this wine to breathe a little prior to serving is not a bad idea.