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In the heart of the Chianti Classico lies Pèppoli, a fascinating place with about 50 hectares cultivated with the typical varieties of the area. The Chianti Classico from the estate was born in 1988 with the first vintage in 1985 and is a complex and well-structured wine with a fruity character and rich aromas.
This style of wine is made possible by a unique microclimate: the vineyards are located in a particularly favorable valley with mineral-rich soils, ideal for growing a lively and fruity Sangiovese. These characteristics are enhanced by maturation in both French and American oak barrels.
A wine capable of representing the territory of the Chianti Classico and its historic variety through its typical floral and fruity aromas.
Tasting notes: by ruby red color. On the nose, notes of red and black fruits such as cherry, strawberry and blackberry accompany delicate balsamic herbal sensations and a slight spicy note. The palate is vibrant, savory, with soft tannins supporting a lingering and pleasantly fresh finish.
Pairings: a whole meal, it goes well with rich first courses with meat sauce. Excellent with a classic Tuscan soup.
| Name | Antinori Chianti Classic Peppoli 2023 |
| Type | Red wine still |
| Classification |
DOCG Chianti Classico
|
| Year | 2023 |
| Format | 0.75 l Standard |
| Country |
Italy
|
| Region | Tuscany |
| Grape varieties | Merlot, 90% Sangiovese, Syrah |
| Location | San Casciano Val di Pesa (FI) |
| Fermentation temperature | 26-28 °C |
| Vinification | The grapes, harvested separately by variety, were destemmed, gently crushed and introduced into stainless steel tanks. The alcoholic fermentation took place at a controlled temperature between 26 and 28 °C in order to enhance the aromatic expression and preserve the fruity and floral notes of each variety; the maceration, managed with mechanical interventions aimed at extracting soft and sweet tannins, took about a week for Sangiovese and 12-15 days for the complementary varieties. |
| Aging | At the end of the malolactic fermentation, completed by the end of winter for all varieties, the wine was blended and transferred to wood, where it matured for about nine months in large Slavonian oak barrels and, for a small portion, in barriques and in stainless steel tanks. |
| Grade alcoholic | 13.50% by volume |
| Production vintage | 1,000,000 bottles |
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