Emidio Pepe ~Abruzzo
Really late posting!
Such a
privilege and honor to host Emidio Pepe masterclass in Osteria Mozza Singpore
with Senor Emidio Pepe himself present for the tasting. I was such an amateur
when come to Abruzzi- Montepulciano wines, as always I make an assumption that
these wines are big and non-interesting. Till last week, my eyes are open to
these remarkable “terroir” driven Montepulciano d’Abruzzo
Emidio Pepe
winery located in northern part of Abruzzo nearby Torano hills, producing only
8.5 hectares of Montepulciano d’Abruzzo and 3.5 hectares of Trebbiano.
Practicing biodynamic viticulture in his wines, he uses no chemical but only sulphur
and copper water into his lands.
All
Montepulciano are de-stemmed by hands, hand crushed and let ferment in tub with
natural yeast - explained Chiara, granddaughter of Emidio Pepe (Mr.Pepe speaks
no Americano). The wines are non filtered in cellaring. These bottles then
decanted and hand labeled by he rgrandmatoher Rosa Pepe.
We tasted a
variety of vintages that afternoon, some old vintages as early as 1974. I now could recalled I’ve sold his vintages
2000 before in Mozza. I must say the wines shows elegant, warm characters and
throughout consistency.
Va Bene!
We were served with Trebbiano to start followed by variety of vintages of Montepulciano.
Trebbiano 2010
His trebbiano was cloudy yellow in color with little CO2 present in the glass. Pretty complex nose with pineapple, nectarine, cider aromas, chalky and some candy flavors. Medium body with ripe acidity and Mr.Pepe said it will be good to serve it with brodo( soups in italian).
"serve Trebbiano straight into ice for 5 mins and not to chill in fridge, you only put dead thigns in fridge"- Emidio Pepe
Even if the Trebbiano was kept straight, the cork is always wet because of the CO2 present in the wines and malolactic fermentation happens in the bottle. Many producers uses oak in Italy to make their wines ready to be drink but we don't, after 10 years the wines will be ready not the same style as of COS or Foradori.
Montepulciano 2005
Straight from the bottle with no decanting!
Garnet red, pretty barnyard smell, slightly tight at the moment. Black and blue fruits, dried herbs of rosemary, burnt leather and sweet baking spices. very complex palates, ripe red fruits, long finishing, high acid and high tannins. alcohol is medium + with lots of spices.
Montepulciano 2003 - great warm vintage
Complex nose, mixed of black and red ripe fruits, black plums. Silky tannins, sweeet spices,cinnamon, bellpepper,licorice with medium + tannins and acidity.
Montepulciano 2001 - more powerful more wild
Barnyard and rustic, red currant and red peppers. Some coffee beans touch too. Elegant finish with smooth tannins, rounder and ready to drink!
Montepuulciano 2000 - more feminine vintage, classic vintage
Nose of cured meats, old leather, gamey red cherrries, capsicum and cedar wood. Long finishing on plaate with medium+ acid and tannins. Need ageing. Keep
Montepulciano1994
Sour berries notes, sour red frutis, raspberries, red plums. Touch of mushroom and cloves. On the palate has high volatile acidity but with silky finishing.
Montepulciano 1984
Black tea, elegant ripe juicy red berries. Lively body, good strcture, tannins is integrated. Beautiful stuff.
Montepulciano 1975 - one of the best vintage in Abruzzo
Black tea like character (like chinese pu-erh) dried red fruits. Longevity on finish with volatile acidity.
P/S - they do magnum bottles too but wines are from 2 normal aging bottles poured into it.
wine tasted in Osteria Mozza Singapore 11 Dec 2013
Lauri Vainio- Wine Director Osteria&Pizzeria Mozza chatting with Mr. Emidio Pepe
Edmund Liew, Emidio and Me :)
