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Michelin Star Wine
Low Sulphite Vegan
Please note: The image may not show the actual vintage available. Please check the product details for the actual vintage.

Montepulciano d'Abruzzo Emidio Pepe 1983

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Additional Information

Recommended Michelin Star Wine
One Line Description Montepulciano d'Abruzzo Emidio Pepe 1983, natural wine, rare old bottling, unique drinking, a one off.
Production Method Natural, Organic
Country Italy Italian
Region Abruzzo, Italy
Producer Emidio Pepe
Vintage 1983
Wine Type Red Wine
Wine Style Full bodied
Grape Blend 100% Montepulciano
Alcohol 13.5%
Terroir Clay
Total Sulphur Level Below 50 mg/l
Maturation 2 years in concrete vats
Annual Production 20 - 30,000 bottles
Ageing Potential Is reaching its peak, another few years to go but is for drinking now without doubt!
Production Detail Organic
Natural Features Low Sulphite (Sulphur), Vegan


Montepulciano d'Abruzzo Emidio Pepe 1983, natural wine, rare old bottling, unique drinking, a one off. Montepulciano d'Abruzzo really can be one of the world's greatest wines. Emidio Pepe reds are something akin to fine Burgundy with weight. They are complex, earthy, yet elegant and fresh. Really outstanding, drink with only with the most finely prepared meat dishes you can produce from your kitchen. This now very rare 1983 vintage is a piece of Abruzzo wine making history in a bottle, the wine is still bottled and shipped to order, decanted by hand after having lain dormant in the cellar for over 3 decades. I have tasted it although can't remember that much other than it was very earthy, quite pale in colour and sublime.

Please note, this wine has been very well stored without excesses of temperature or heat and has remained on the cork. All the wines from Emidio Pepe are very carefully bottled using the highest quality of cork so taint is extremely rare.

The great wines of Emidio Pepe have become iconic on the international market; older vintages sell for high prices and are highly sort after. You might say 'rightly so' when you consider the labour of love that has gone into every bottle. The organic grapes are handpicked, sorted and every one pressed by foot, a practice that is very rare nowadays but still produces the softest pressing. The must is then fermented with natural yeast in large cement tanks and aged in cement for 2 years, settling naturally without the addition of sulphur. They are then bottled and sent for ageing in the cellar. They store an incredible 40 vintages in their stunning cellar just outside Torano Nuovo in northern Abruzzo not far from the Marche border. When a bottle is sold, it is lovingly decanted into a fresh bottle by hand (hence there is no need for fining nor filtration), corked by hand and then labelled by hand! Only very rarely is any sulphur used in the production of Pepe wines and yet such is the perfection of natural balance that they age for decades.

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