For most of its more than 100 year history, the Pepe estate sold its grapes to be blended at the local co-op. It was only in 1989 that Emidio Pepe decided the quality was too good for that, and set out on the path that would lead to the stellar reputation his wines enjoy today. Turning his back on the technological innovations adopted by most of his neighbours in the 1990s, Emidio forged his own path, working organically and biodynamically in the vineyard, and taking a simple approach to coaxing the best wine he could from the land. Even oak barrels are regarded as an unwanted addition here, and all the wine is aged in cement tanks. Absolutely everything is done by hand. This painstaking approach pays off in wines that are rivalled in Abruzzo only by Valentini.