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Italy
Suitable for vegetariansProduct information
Country of Origin
Italy
Storage
Cool dry place
Serving Suggestions
A great match with tomato based pasta dishes and pizza.
Package Type
Bottle
Type of Closure
Screwcap
Brand
PEMO
PEMO tells a story of Abruzzo; two distinctive native wines whose characteristics and origins are symbolised by original drawings on the label. The name PEMO is a fusion of two historic, indigenous grape varieties: PE as in Pecorino and MO as in Montepulciano, which have been grown in Abruzzo since 200 AD. Pecorino and Montepulciano embody the rugged Abruzzo region, where the mountains dramatically meet the sea. This connection is expressed in the form of a fox for Montepulciano and a whale for Pecorino.
Country of Packing
Italy
Allergen Information
Contains Sulphur Dioxide/Sulphites
ABV (%)
13.5
Units
9.75
Grape Variety
Montepulciano
Tasting Notes
Montepulciano has a rich red colour, with a cherry aromas on the nose. A deeply characterful wine, it is really soft and velvety, with red berry fruits, and a smooth, gentle finish.
History
PEMO tells a story of Abruzzo; two distinctive native wines whose characteristics and origins are symbolised by original drawings on the label. The name PEMO is a fusion of two historic, indigenous grape varieties: PE as in Pecorino and MO as in Montepulciano, which have been grown in Abruzzo since 200 AD. Pecorino and Montepulciano embody the rugged Abruzzo region, where the mountains dramatically meet the sea. This connection is expressed in the form of a fox for Montepulciano and a whale for Pecorino.
Current Vintage
2020
Vinification Details
The grapes for PEMO Montepulciano are grown exclusively on hillside slopes, at an altitude of at least 250 metres above the sea level. The Grapes are hand-picked around the beginning of October and carefully destemmed and once softly crushed, the
wine is fermented for about 18-10 days at 24-25C. Frequent remontages are carried out for optimum colour extraction, and the pips are removed from the fermenters. After fermenation is completed, the wine is kept in contact with the skins for about
5-7 days. Once the wine is racked, malolactic fermentation occues naturally. Wine stays on fine lees for at least 150 days before being racked and filtered.
Producer
TWP
Agent
North South Wines
Winemaker
Stefano Chioccioli
Please drink responsibly
Know your limits The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week
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