Product attributes
Vegetarian
Shop all Pemo
Country of origin
Italy
Storage
Cool dry place
Package type
Bottle
Allergen Information
Contains Sulphur Dioxide/Sulphites
Brand
Pemo
Brand details
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
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.
Agent
North South Wines
Grape variety
Montepulciano
Current vintage
2020
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.
Alcohol by volume
13.5
Units
9.75
Producer
TWP
Serving suggestions
A great match with tomato based pasta dishes and pizza.
Winemaker
Stefano Chioccioli
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.
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.
Customer reviews
Overall ratings
Average 4.2 out of 5, based on 6 reviews.Breakdown of ratings
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