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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.

Trebbiano d'Abruzzo Emidio Pepe 2016

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Additional Information

Recommended Michelin Star Wine
One Line Description Trebbiano Emidio Pepe 2016 natural wine, Abruzzo, no added sulphites, stunning mineral purity, the new vintage, just landed, delicious with cheeses.
Production Method Natural, Organic
Country Italy Italian
Region Abruzzo, Italy
Producer Emidio Pepe
Vintage 2016
Wine Type Dry White Wine
Wine Style Full bodied
Grape Blend 100% Trebbiano d'Abruzzo
Alcohol 12% abv
Terroir Clay
Total Sulphur Level 50 mg/l
Maturation Concrete vats
Annual Production 30 - 50,000 bottles
Ageing Potential 10- 15 years
Production Detail Organic, natural non interventionist wine making,foot pressed
Natural Features Low Sulphite (Sulphur), Vegan, Unfined, Funky Aromas, Unfiltered


Trebbiano Emidio Pepe 2016 natural wine, Abruzzo, no added sulphites, stunning mineral purity, the new vintage, just landed, delicious with cheeses. The Trebbiano 2014 from Emidio Pepe is still a baby, beautifully rich, though it also shows the yeasty youthful fruit of a young Pepe white which you know is going to develop into complexity in years to come. Natural production and minimal use of sulphur. This Iconic winery are still making beguiling wines that are a real experience to drink. The Trebbiano is taught in youth, a little funky but always with a strange way of dragging you back to pour another glass. With age these bottles become sublime nectar which tastes expensive and is expensive!

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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