The Story
The Péppoli is a Chianti Classico produced on the estate of the same name owned by the Marchesi Antinori since 1985. From 1379 with the defeat of the Ghibellines, the estate became a small and elegant chapel and the vineyards were looked after by the Vallombrosan monks. Today this estate has returned to its ancient medieval splendor and produces, in addition to Chianti Classico, also a fine organic EVO oil, part of which comes from centuries-old olive trees. Attention to the history of the place is This is also the basic principle for wine production, in fact Chianti Classico is conceived to best express the fruit and the terroir of origin.
Péppoli is a Chianti Classico produced from a blend composed mostly of native Sangiovese grapes and a remainder of Merlot and Syrah. The harvest is carried out separately by variety and after delicate destemming and crushing, the grapes are introduced into stainless steel tanks ready for fermentation. Since 2013, the grapes have been vinified partly on the Antinori estate. Alcoholic fermentation takes place at a controlled temperature between 26 and 28°C, to enhance the aromatic expression of the fruit. Maceration is managed through mechanical interventions to extract the softest and sweetest tannins; the entire operation lasts 10 days for the Sangiovese and two weeks for the complementary varieties. The Peppoli is assembled by the end of winter, after all the varieties have completed malolactic fermentation. Before bottling, to obtain a better cohesion of flavors, it matures for about nine months in large Slavonian oak barrels to allow the fruits to express themselves and acquire the typical floral aroma.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
The Péppoli is a Chianti Classico produced on the estate of the same name owned by the Marchesi Antinori since 1985. From 1379 with the defeat of the Ghibellines, the estate became a small and elegant chapel and the vineyards were looked after by the Vallombrosan monks. Today this estate has returned to its ancient medieval splendor and produces, in addition to Chianti Classico, also a fine organic EVO oil, part of which comes from centuries-old olive trees. Attention to the history of the place is This is also the basic principle for wine production, in fact Chianti Classico is conceived to best express the fruit and the terroir of origin.
Péppoli is a Chianti Classico produced from a blend composed mostly of native Sangiovese grapes and a remainder of Merlot and Syrah. The harvest is carried out separately by variety and after delicate destemming and crushing, the grapes are introduced into stainless steel tanks ready for fermentation. Since 2013, the grapes have been vinified partly on the Antinori estate. Alcoholic fermentation takes place at a controlled temperature between 26 and 28°C, to enhance the aromatic expression of the fruit. Maceration is managed through mechanical interventions to extract the softest and sweetest tannins; the entire operation lasts 10 days for the Sangiovese and two weeks for the complementary varieties. The Peppoli is assembled by the end of winter, after all the varieties have completed malolactic fermentation. Before bottling, to obtain a better cohesion of flavors, it matures for about nine months in large Slavonian oak barrels to allow the fruits to express themselves and acquire the typical floral aroma.
