||Merlot, 90% Sangiovese, Syrah
||San Casciano Val di Pesa (FI)
||Each grape variety was picked and fermented separately. After destemming, the grapes were gently crushed and put into stainless steel fermenting vats. Alcoholic fermentation was performed at a controlled temperature between 26° C and 28° C (79°F and 82°F) to enhance aromatic expression and preserve each variety’s floral and fruity notes. The maceration process was managed by delicate mechanical techniques to extract smooth supple tannins; Sangiovese was left in contact with the skins for one week and complementary varieties from 12 to 15 days.
||Upon completion of malolactic fermentation, concluded by the end of winter for all grape varieties, the blend was assembled and transferred into barrels where it aged for approximately 9 months in large Slavonian oak, a small percentage in barrique and stainless steel vats.
||Price Antinori Chianti Classico Peppoli 2017 € 10.70