A bright ruby red color. The nose is vibrant and expressive, offering fresh notes of cherries, raspberry jelly, and pomegranate juice with floral sensations of violets and geraniums. The palate is lively and dynamic: an energetic entry leads to a juicy, flavorful mid-palate followed by a long, savory finish characterized by soft, sweet tannins.
Each grape variety was harvested separately, destemmed, gently crushed, and transferred into stainless steel tanks. Alcoholic fermentation took place at a controlled temperature between 26 and 28 °C (80–82 °F) to enhance aromatic compounds and preserve the fruity and floral notes of each grape variety. Maceration was performed with mechanical techniques to best extract soft, supple tannins over a period of 10–12 days for Sangiovese, and for a maximum of two weeks for the complementary varieties. Once malolactic fermentation was completed by the end of the winter season, the wine was blended and transferred into oak. Pèppoli aged in large Slavonian oak barrels and a small percentage was aged in barriques and stainless-steel vats.
The Pèppoli estate is located 5 kilometers north east of the Tenuta Tignanello estate with a total area of 100 hectares (247 acres) of which 50 hectares (123 acres) are planted with vineyards and is home to Peppoli Chianti Classico DOCG. The Peppoli estate has a long standing tradition for producing Peppoli Extra Virgin Olive Oil and Peppoli Red Wine Vinegar made by transforming Peppoli wine into vinegar using traditional methods.
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