Emidio Pepe is known best for late releases of winery-aged Montepulciano, but it's their more limited production Trebbiano with age that I long for the most. I'm happy to offer a compelling duo of 1999 and 2001—the only bottles offered worldwide. 

You'll find developed notes of honey, jasmine, roasted nuts, and cream compliment the softened primary flavors of white peach and apricots. Winemaking here is old school. Grapes are crushed by foot in wooden vats and fermented for up to 10 days in glass, then moved to 22-hectoliter glass-lined cement tanks for 6 months of aging before bottling.