PEMO comprises two wines which are considered to be a modern interpretation of the classic wine styles of Abruzzo and its indigenous grape varietals.
The name PEMO is a fusion of two historic indigenous varieties: PE as in Pecorino and MO for Montepulciano, which have been grown in Abruzzo since 200 AD. The two varieties embody the Abruzzo region, which is known for being an area where the mountains dramatically meet the sea. This connection is expressed in the drawings on the labels: a fox for Montepulciano (hills, forest) and a whale for Pecorino (sea).
Stefano Girelli, TWP’s managing director, said: “The idea behind PEMO was to champion quality wines from the Abruzzo region. Everybody knows Montepulciano d’Abruzzo, which is mainly made as an everyday drinking wine – with PEMO we are showing what Montepulciano can do at the next level up. Pecorino, on the other hand, is enjoying a renaissance in the region, which we are fully behind; we’re committed to showing this traditional variety in its best light.”
PEMO Pecorino 2015 is made from hand-picked grapes from the white wine zone of Cheiti. Once de-stemmed the grapes are left in the pneumatic press with dry ice for a few hours, then softly pressed. Fermentation takes about 12 to 15 days and then the wine is left on fine lees for at least 120 days.
For PEMO Montepulciano 2015 the skins are kept in contact with the wine for about five to seven days after fermentation is complete. Once the wine is racked the malolactic fermentation occurs naturally and the wine stays on the lees for at least 150 days before being racked and filtered.
PEMO Wines are available to the trade through North South West Wines and are expected to retail at £8.99 each.