Santo Stefano 2016

Tenuta Cavalier Pepe

Milena Pepe was born and raised in Belgium, but after studying marketing in Brussels and further training in viticulture and oenology in Provence and Burgundy, she moved to the region of Irpinia, in Campania, where her paternal family has its roots. Her father Angelo, a well-known restaurateur in the capital, entrusted her with the management of the family estate Tenuta Cavalier Pepe: 60 hectares of vines (for approximately 400,000 bottles of wine produced annually) and 12 hectares of olive trees. Focusing on indigenous grape varieties such as Greco di Tufo, Fiano di Avelino and Aglianico, Tenuta Cavalier Pepe produces an extremely wide range of wines from which Popsss has selected his favourites.

Santo Stefano

Picked when fully ripe, the grapes are hand-sorted and destemmed. Fermentation takes place in temperature-controlled stainless steel vats, with the maceration phase lasting about two weeks. The wine is aged for a particularly long time: 12 months in French oak barrels, 24 months in concrete vats and at least 6 months in bottles before being sold.

   Deep garnet colour.

   Nose of cherry, with notes of spice and liquorice.

   Nicely structured wine with fine and elegant tannins.

   Red meat and game birds. Hard cheeses.

   17-18 °C. It is advisable to decant it one hour before drinking.