Emidio Pepe Trebbiano d’Abruzzo 2018
Azienda Agricola Emidio Pepe · Emidio Pepe, Torano Nuovo, Abruzzo
Emidio Pepe’s Trebbiano is the ultimate argument that subtraction can be a catalyst. In a world where winemakers add cultured yeast, sulfur, enzymes, oak chips, and a dozen other interventions to control outcomes, Pepe removed them all — and produced a wine that consistently ranks among Italy’s finest whites. The 2018 vintage is extraordinary: the warmth of the year gave the Trebbiano grape a concentration it rarely achieves, while the cement-tank aging and bottle maturation added layers of honey, toasted almond, and waxy texture that make this taste nothing like the thin, neutral Trebbiano most people know. This is a wine that makes you reconsider what you thought you knew about a grape — and that reconsideration is Pepe’s greatest legacy.
Nose
Ripe pear and baked apple open into toasted sesame, raw honey, and dried chamomile. There is a waxy, almost lanolin quality that signals the wine’s extended aging and minimal intervention.
Palate
Round and generous, with a weight that defies the Trebbiano grape’s lightweight reputation. Honeycomb, poached quince, and toasted almond fill the midpalate, lifted by a grapefruit-like acidity that keeps everything focused. The unfined, unfiltered texture adds a gravelly, almost tactile dimension.
Finish
Long and evolving. Citrus pith, toasted grain, and a persistent mineral bitterness that recalls the clay soils of Abruzzo. The finish dries slowly, leaving a saline, almost savory quality.
- Varietal
- Trebbiano d’Abruzzo (100%)
- Blend
- 100% Trebbiano d’Abruzzo
Cocktail Suggestion
Cocktail — A wine this singular should not be mixed. Serve it at cellar temperature (55°F) in a wide-bowled white wine glass and let it evolve over an hour. As it warms, the Honey and Toasted notes will amplify and the acidity will soften into something almost unctuous.
Food Pairing
Pair with: Seared scallops with brown butter, toasted hazelnuts, and a drizzle of aged balsamic. The wine’s nutty, honeyed richness mirrors the brown butter while its acidity cuts through the scallops’ sweetness.
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