Stefania Pepe Wines: Natural Wines at their Best

I first met Stefania Pepe many years ago at the Vinitaly wine fair in Verona at the wine stand of her father Emidio Pepe. At the time I was the wine director and sommelier for i-Trulli restaurant in NYC.  The owner of I-Trulli and I liked the Pepe wines and we carried them in the restaurant.  Over the years, I would occasionally see Stefania in NYC. When I saw her 3 years ago at Vinitaly, Stefania had her own wine stand with the wines she produced. I was very impressed with her wines.

Last month Michele and I were invited on a press trip to Abruzzo.  We did not visit Stefania’s winery but I was delighted to see her at the Grand Tasting on the last day.

Stefania greeted us like old friends, and reminded us that we know each other for over 20 years.

Michele, Stefania and me

Last week Stefania was in NYC for the Wines of Abruzzo tasting.  I tasted her wines again and they were just as good as they were in Abruzzo.

The Wines of Stefania Pepe

L’Azienda Agricola Biologica Stefania Pepe is located in the commune of Torano Nuovo, Abruzzo.  There are 8 hectares of which 5.5 are covered with vines. The white grapes are crushed and pressed by feet and the red grapes are crushed and pressed by hand. The transfer of the wine is all done by gravity.

Trebbiano D’Abruzzo DOC Biologica “Cuore di Vino” 2006 made from Trebbiano, Pecorino and Passerina. The vineyard is in Torano Nuovo at 240 meters, the exposure is west and the soil is clay calcareous. The training system is pergola abruzzese. The grapes are hand picked, crushed and pressed by feet and put into small concrete vats for 8 to 13 days without adding any yeast or sulphites. The wine remains in temperature-controlled stainless steel vats for 5 years.  The wine is unfiltered and placed in bottles until it is ready to be released. This is an intense wine with hints of grapefruit, yellow apple, floral notes and a touch of honey.

Stefania said she follows the phases of the moon in her wine making. Her method changes according to the seasons.  For example the wine undergoes malolactic fermentation on its own during the hot weather and during the cold weather she decants the wine.

Trebbiano d’Abruzzo DOC Biodiamico “Pepe Bianco” 2013 made from Trebbiano vines which are more then 30 years old. The exposure is south/east and the vineyards are at 240 meters and the training system is spalliera. The grapes are crushed by feet and fermentation takes place in cement vats for 10/18 days. The wine is decanted two times into another botte of cement and remains here until it is ready to be bottled. The wine has hints of apple, pineapple and a touch of banana.

Stefania said using cement botti was a Pepe tradition going back four generations. Many producers in Abruzzo said they were now going back to using cement tanks for their wines.

Montepulciano d’Abruzzo Cerasuolo DOC Biologico 2007. Made from 100% Montepulciano d’Abruzzo. The exposure is southeast. The training system is the pergola abruzzese. Fermentation takes place in temperature controlled stainless steel vats, without the skins, only the juice. This is a fresh fruity rose with red fruit aromas and flavors and hint of cherry

Montepulciano D’ Abruzzo DOC Controguerra 2009 made from 70% Montepulciano d’Abruzzo, 20% Cabernet Sauvignon and 10% Merlot. Organic cultivated grapes selected and destemmed by hand. The wine ferments in stainless steel vats for 5 to 6 days without the addition of yeast or sulfites. There is one delastage and 2 pump overs of the juice a day. This is a full-bodied wine with hints of cherry, prunes, toasted nuts and a touch of black pepper.

Montepulciano D,Abruzzo” Colline Teramane” DOCG “Pepe Nero” Biodinamico 2006 made from 100% Montepulciano d’Abruzzo. The exposure is southeast, the vines are at 240 meters and the vineyards are 15km from the sea. The training system is pergola abuzzese. The grapes are biodynamically grown, selected and destemmed by hand. Fermentation is in botti (large wooden barrels) only with the skins without any additives including sulfites. The wine remains in the bottle for six months before release. This is a complex wine with hints of blackberry, prune, cherry and a touch of almond and black pepper. I was very impressed by this wine.

This is how Stefania Pepe sums up her winemaking:  “I’m the woman in love with natural wines, I create wine only with biodynamic and organic certified grapes without using any chemicals or additives! I love to communicate and to give benefit…joy…healthier life to my customers.”

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Filed under Abruzzo, Controgurra, Montepulciano d' Abruzzo, Stefania Pepe, Trebbiano d' Abruzzo, Uncategorized

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