PEMO is a wine that tells the story of Abruzzo and its two distinctive native wines through original drawings on the label. The name PEMO is a fusion of two historic, indigenous grape varieties: PE for Pecorino and MO for 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 as a fox for Montepulciano and a whale for Pecorino.
The grapes for PEMO Montepulciano are grown exclusively on hillside slopes, at an altitude of at least 250 meters above sea level. They are hand-picked around the beginning of October and carefully destemmed. Once softly crushed, the wine is fermented for about 18 to 10 days at 24-25°C. Frequent remontages are carried out for optimum colour extraction, and the pips are removed from the fermenters. After fermentation is completed, the wine is kept in contact with the skins for about 5-7 days. Once the wine is racked, malolactic fermentation occurs naturally. The wine stays on fine lees for at least 150 days before being racked and filtered.
