CASE PRICE = $19.99 per
bottle (add 12+ quantity to
your basket)
Notes from the Winemaker:
ORIGIN
Chianti Classico DOCG
VINTAGE
2007
GRAPES
90% Sangiovese, 10% Merlot and Syrah
CLIMATE VINTAGE
The growing season was characterized by a very mild winter with little rain. This caused premature budding and caused all of the growing (vegetative) phases of the plants to take place earlier than normal. The summer started out very hot, but then came a mild and rather cool August. The development of the vines was thus returned to a fairly normal progression. Harvest did, however, take place a bit earlier than average when compared to previous years. September and October were characterized by hot, sunny days and cool nights, and the resulting fluctuations in temperatures aided the development of the superior quality of the grapes. From the very beginning of the vinification process, it was clear that the quality of the grapes, and consequently of the musts, was of a very high level. Besides having intense aromas and color, the unique characteristics of the Sangiovese, Merlot, and Syrah varietals stood out intensely and then translated into resulting wines which were of very high merit. The process of harvesting took place without being influenced by any climatic fluctuations and this allowed the best grapes to be carefully sorted and selected at the moment of picking. The Merlot grapes were brought to the wine cellar during the first three weeks of September, as was the case for the Syrah grapes. The Sangiovese was harvested between the third week of September and the first week of October.
VINIFICATION
During the harvest, grapes were very carefully chosen from the Pèppoli Estate, located in the Chianti Classico region of Tuscany. The varietals were fermented separately in order to bring out the best in each one. The Sangiovese was macerated in stainless steel tanks for about 10 days. On the other hand, the Merlot and Syrah grapes were macerated in such a way as to preserve the characteristic aromas of the fruit. Fermentation took place at a maximum temperature of 28°C. At the end, the wine also underwent malolactic fermentation, which took place before winter. Once the Sangiovese, the Merlot, and the Syrah had been reunited, the wine was introduced into oak barrels from Slovenia. 10% of the wine was placed into American wood barrels for 9 months. The American oak barrels, although used in small quantities, were introduced in order to complete the range of aromas within the Pèppoli wine. The fermentation which took place in the larger barrels, on the other hand, was done in order to preserve the fruity aromas derived from the fermentation process, sweetening the tannins. After fermentation the wines were bottled and were then left to age in the bottle before being introduced on the market. Alcohol content: 13% by Vol.
HISTORY
Pèppoli was introduced in 1988, with the first vintage being 1985, and represents a wine that is both complex and well-structured yet has a fruity character which is full of aromas. This style of wine is possible thanks to a very unique microclimate in the region where it is grown. The vines are grown in a valley with particularly favorable conditions. The soil is rich in minerals, ideal for the cultivation of Sangiovese grapes which are vibrant and contain lovely fruity characteristics. The Pèppoli Estate, located in the heart of the Chianti Classico region, consists of 100 hectares, 55 of which are the vineyards.
What Does It Taste Like?
Intense aromas of red berries with light hints of vanilla and chocolate,
which heighten the sensations of the fruit. The wine has great body,
with soft and sweet tannins. Pèppoli has a pleasant long finish with a
lingering after-taste. This wine was created to be enjoyed while it is
young and at the height of its expression of its fruity aromas.
Ratings & Reviews
90 Points - Wine Spectator Magazine:"Offers floral, ripe black fruit aromas and a delicate chocolate powder note. Full-bodied, with soft, silky tannins and plenty of fruit on the finish. Fruity and very pretty. Drink now. 50,000 cases made." -JS (10/31/2009)
Stephen Tanzer's International Wine Cellar:"Full ruby-red. Pungent, bright aromas of redcurrant, licorice, cedar and herbs. Supple, fruit-driven and easygoing, with juicy acidity giving a firm edge to the raspberry and red cherry flavors. Not especially long but suave and tasty. The wines of Antinori, virtually always well made, are the safest of bets when eating out in restaurants due to their high quality and usually very reasonable prices." - Ian D'Agata (July/Aug 2010)
90 Points - Wine Spectator Magazine ('06 vintage)
