Emidio Pepe is one of the few wineries in Italy that have their roots in the territory that surrounds them and in its history. A journey that began at the end of the nineteenth century, and which since then has been synonymous with Abruzzo and its most representative vines: Trebbiano and Montepulciano. Today, more than fifty years after the foundation of the company founded in 1964, the daughters Daniela and Sofia, flanked by their niece Chiara, carry on this unique tradition: a winemaking reality made up of agricultural practices and cellar activities which over the years have remained unchanged, organic and biodynamic. The place is that of Torano Nuovo, a town near Teramo where the microclimate is characterized both by the sea breezes that blow from the Adriatic towards the hinterland, and by the cold currents that come from the peaks of the Gran Sasso. Here, on clayey and calcareous soils rich in minerals, vines grow that produce superb quality fruit. Bunches of Montepulciano, Trebbiano and Pecorino that are processed in the cellar according to the most ancient peasant traditions: after pressing, which takes place strictly with feet in a large wooden tank, the fermentation is carried out in vitrified concrete tanks, without adding yeast or sulfur. Subsequently, after aging follows bottling, without ever filtering the wines first. From Montepulciano d’Abruzzo to Trebbiano, passing through Pecorino and Cerasuolo d’Abruzzo, the rules are simple and essential, but the results are exceptional. Wines, those labeled Emidio Pepe, wonderful, multifaceted and deep, capable of challenging the passage of time like very few others. It is no coincidence, in fact, that the name “Emidio Pepe” is itself synonymous with territorial expression and longevity, terms that are perhaps abused but which here, not far from Teramo, find a particularly complete meaning.