Description

TheMontepulcianois fermented for about 10-12 days and subsequently aged for 24 months in glass-lined cement, which Pepe prefers over oak. The wines are bottled with no sulfur and laid down to rest for several years in the cellar. As they age in bottle the wines undergo malolactic fermentation naturally. Before being released the bottles are opened and decanted one by one by hand into new bottles after which they are re-corked with the year of bottling on the cork, labeled and shipped. The 2001 is an awesome vintage for Pepe, richly colored with dark, sweet fruit and the developed aromas of wet earth and mushrooms. A wine full of life that is at once structured and delicate.