Description
History
Produced by Antinori on their estate in the Chianti Classico Pèppoli. The estate is located very close to the other Tignanello estate, exactly about 5 km away. It covers about 100 hectares of which 50 are vineyards. Over the centuries, the estate was handed down to various noble families, until it was finally acquired by the Antinoris in 1985, the year of the six hundredth anniversary of the family’s wine production.
Grapes used
Sangiovese 90%
Merlot and Syrah 10%
Production method
The grapes are harvested at different times depending on the achievement of full ripening of the single variety. After destemming and soft pressing, the must thus obtained ferments at a temperature of 26-28°C with frequent punching down. For Sangiovese, maceration on the skins lasts about 10 days, 2 weeks instead for the complementary varieties. The wine naturally undergoes malolactic fermentation by the end of the year, and then ages for about 9 months in Slavonian barrels and for other small parts in barriques and stainless steel containers.
Alcohol content
13.5%
Tasting notes
Intense ruby red color with violet hues. Elegant and fruity nose: notes of black cherry, raspberry, currant and violet, with some hints of spice such as black pepper and cloves. Medium-bodied in the mouth, with a perceptible initial softness and balanced final acidity. Overall a wine that is easily drunk by all palates.
Possible combinations
Pèppoli is a classic Chianti balanced and well made, there are many possible combinations. Possible to drink it by the glass, I would try it with a platter of cheeses and savory cold cuts, with a first course with meat ragà or with a classic Florentine steak.
