# Montepulciano d'Abruzzo Vecchie Vigne Vigneto Branella (2021)

- **Producer:** Emidio Pepe
- **Colour:** red
- **Type:** still
- **Grapes:** Montepulciano d'Abruzzo
- **Region:** Abruzzo, Italy
- **Style:** Natural
- **Alcohol:** 13.5%
- **Average price:** €130
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 18–20 °C
- **Aromas & flavours:** black cherry, black pepper, red plum, liquorice, black plum, dried fruit, tobacco, earth, leather

## About this wine

The Emidio Pepe 'Branella' Montepulciano d'Abruzzo 2021 is a single-vineyard wine from the historic Branella vineyard, established by Emidio Pepe over five decades ago. This bottling offers a specific expression of the Montepulciano grape from this esteemed Abruzzo estate. Emidio Pepe, a pioneer in biodynamic winemaking in Italy, has maintained a consistent, traditional approach since taking over the family winery in 1964. The family's winemaking legacy dates back to 1899. The Branella vineyard, acquired by Emidio Pepe in 1981, is a high-elevation site characterized by clay-limestone soils, including blue clay marls and sandy zones. The vineyard is cultivated using organic and biodynamic practices under a traditional pergola system.

## Interesting facts

- Branella vineyard planted in 1966.
- Emidio Pepe acquired Branella in 1981.
- Vineyard is high-elevation with clay-limestone soils.
- Uses traditional pergola vine training.

## Food pairing

The wine's firm tannins and medium-plus body are well-suited to complement the richness and protein of red meats, while its vibrant acidity cuts through fattiness. Earthy notes in the wine can harmonize with ingredients like mushrooms and herbs.

## Wine making process

The winemaking process for Emidio Pepe's Montepulciano d'Abruzzo begins with hand-harvesting and hand-destemming of the grapes. Fermentation is spontaneous, utilizing native yeasts in glass-lined cement tanks or cement tanks, with grapes often foot-tread. The winemaking is characterized by a non-interventionist approach, with no fining or filtration. Following fermentation, the wine ages for approximately two years in glass-lined cement tanks or cement vats. This is followed by extended bottle aging before release. The total sulfur dioxide levels are kept below 50mg/litre.