For decades, Pepe has practiced biodynamic viticulture, consistently avoiding synthetic inputs.
The origins of the Pepe family date back to 1899, when wine was produced for cooperatives in Torano Nuovo (Province of Teramo, Abruzzo). In 1964, Emidio Pepe officially founded the “Casa Pepe” winery and devoted himself wholeheartedly to the region’s two traditional grape varieties: Montepulciano d’Abruzzo and Trebbiano d’Abruzzo. At the time, the area was largely known for mass production – Emidio’s vision of an alternative, terroir-driven and age-worthy wine style was groundbreaking.
For decades, Pepe has practiced biodynamic viticulture, consistently avoiding synthetic inputs. His approach includes permaculture principles, natural fertilization and treatments – all supported by his granddaughter Chiara, who is deeply involved in vineyard management. In the cellar, grapes are still crushed by foot, fermented in large cement vats with no temperature control, no pumps, and no use of wood. The wines are bottled unfiltered and hand-decanted after aging, sometimes decades later, before release.
Now in his nineties, Emidio remains active in the vineyards, while the estate is run by his daughter Sofia (cellar & production), his daughter-in-law Daniela (administration & export), and the younger generation – Chiara (export & vineyards) and Elisa (hospitality).
The winery produces around 80,000 bottles per year and is considered a true icon of Abruzzo. As of 2024, the traditional Montepulciano “Vecchie Vigne” selections have been replaced by specific single-vineyard wines such as “Casa Pepe” and “Branella”, following detailed soil studies. Emidio recognized early on the aging potential of Trebbiano, setting bottles aside that are now decanted only after 10–20 years.
