Pepella is a white grape variety native to Campania, historically linked to the province of Salerno. The first recorded mention dates back to 1877; it is believed that it was initially cultivated in the Cilento region and, towards the end of the nineteenth century, along the Amalfi Coast. Today, it is particularly associated with the areas of Tramonti, Ravello and Scala, where it is cultivated in the terraced vineyards of the Lattari Mountains, often alongside other local varieties.
From an ampelographic perspective, it has medium-sized, pentagonal leaves that are generally five-lobed. The bunch is medium-sized, conical or pyramidal, characterised by a loose structure and therefore by well-spaced berries. The berries are small, ellipsoidal, with a green-yellow skin and a noticeable firmness. Its most striking feature is ‘acinellatura’ – the presence within the same bunch of both normal berries and very tiny ones, resembling peppercorns, from which the grape variety takes its name. The open structure of the bunch and the firm skin promote good resistance to botrytis.
The resulting wine is generally straw-yellow in colour, with delicate aromas of apricot, honey, white flowers and subtle Mediterranean notes. On the palate, it offers freshness, savouriness and a light-bodied structure, with good ageing potential in the short to medium term. When vinified as a single-varietal wine, it expresses elegance and originality, whilst in blends it lends personality, balance and aromatic depth.
