||Merlot, 90% Sangiovese, Syrah
||Pèppoli was first marketed in 1988 with the presentation of the 1985 vintage. It represented, stylistically, both a well structured and complex offering and a wine with much fragrance and fruit, a character was made possible by a unique micro-climate. The vineyards are planted in a particularly favorable valley on soils rich in mineral elements, ideal for the cultivation of a Sangiovese full of vitality and fruit. The Pèppoli estate, located in the heart of Chianti Classico, consists of 100 total hectares (250 acres), fifty of which (125 acres) are planted to vines.
||San Casciano Val di Pesa (FI)
||The grape varieties were fermented separately to realize the full potential of each. Sangiovese was given ten days of skin contact in stainless steel tanks, while Merlot and Syrah were fermented on their own in to obtain soft tannins and to conserve their fruit by means of a complete control of fermentation temperatures. All three went through a complete malolactic fermentation by winter.
||They were then blended and aged in oak for a period of approximately nine months, principally in Slavonian oak casks but with a 10% of small American oak barrels as well. The larger casks assisted in maintaining the fruity aromas of the fermentation, while the American oak barrels completed the aromatic range of Pèppoli. The wine was then bottled and given a few months of bottle age before commercial release.