Classification
Chianti Classico DOCG

Blend
90% Sangiovese, 10% Merlot and Syrah

Vinification
The grapes, picked variety by variety, were destemmed and pressed and the must went into stainless steel tanks. The fermentation was carried out between 81° and 83° Fahrenheit (26à-28° centigrade) to fully bring out the must’s aromatic qualities and conserve its fruity and floral notes. The period of skin contact lasted ten days for the Sangiovese, approximately fifteen days for the Merlot and Syrah, and the extraction was managed with the aim of achieving soft and round tannins. After the end of the malolactic fermentation, which took place by the end of winter, the wine went into oak, where it aged for approximately nine months in large casks of Slavonian oak with a small part aged in small oak barrels.

Tasting notes

Ruby red in color with purple highlights, the wine shows an intense nose, floral and with ample red fruit notes: the aromas of violets, cherries, and raspberries are well fused with smoky sensations from the oak aging. On the palate it shows the characteristic vigor and savor of Sangiovese, tannins which are supple in texture, and much vibrant freshness.

Historical data
Péppoli was first marketed in 1988 with the wine of the 1985 vintage and represents for the house a wine which is both complex and well structured and fruity and highly fragrant  as well. The wine is produced at the Péppoli estate in Chianti Classico but since 2013 a part of the crop is fermented in the house’s new Chianti Classico cellars.