Chianti Classico Peppoli 2023

描述

The Péppoli is a Chianti Classico produced on the estate of the same name owned by the Marchesi Antinori since 1985. From 1379 with the defeat of the Ghibellines, the estate became a small and elegant chapel and the vineyards were looked after by the Vallombrosan monks. Today this estate has returned to its ancient medieval splendor and produces, in addition to Chianti Classico, also a fine organic EVO oil, part of which comes from centuries-old olive trees. Attention to the history of the place is This is also the basic principle for wine production, in fact Chianti Classico is conceived to best express the fruit and the terroir of origin.

Péppoli is a Chianti Classico produced from a blend composed mostly of native Sangiovese grapes and a remainder of Merlot and Syrah. The harvest is carried out separately by variety and after delicate destemming and crushing, the grapes are introduced into stainless steel tanks ready for fermentation. Since 2013, the grapes have been vinified partly on the Antinori estate. Alcoholic fermentation takes place at a controlled temperature between 26 and 28°C, to enhance the aromatic expression of the fruit. Maceration is managed through mechanical interventions to extract the softest and sweetest tannins; the entire operation lasts 10 days for the Sangiovese and two weeks for the complementary varieties. The Peppoli is assembled by the end of winter, after all the varieties have completed malolactic fermentation. Before bottling, to obtain a better cohesion of flavors, it matures for about nine months in large Slavonian oak barrels to allow the fruits to express themselves and acquire the typical floral aroma.

詳細資訊

香水

Fruity notes of red and black fruit, cherries, strawberries and blackberries are accompanied by delicate balsamic and herbal aromas and a spicy undertone.

顏色

Ruby red.

味道

Vibrant, tasty and soft tannins that support a persistent and pleasantly fresh finish.

服務於：

14 -16 °C.

長壽：

05 - 10 years

醒酒時間：

1 hour

製造商

製造商

Marchesi Antinori

來自這個酒莊

• 創業年份: 1385
• 釀酒師: Renzo Cotarella

The ancient Antinori family has resided in Florence since the early 13th century when they moved from Calenzano, a village between Florence and Prato where their presence is recorded in 1188. The family initially worked in the silk trade and joined the Guild of Silk Weavers in 1285.

The Antinori family’s first encounter with wine dates back to 1385, when Giovanni di Piero Antinori joined the Guild of Wine Merchants to make the best use of the family’s country properties in Valdarno, around Florence.

However, it was not until the 16th century that banker and merchant Alessandro Antinori made the wine from his estates famous in Italy and abroad, travelling from Lyons to Flanders, and from Spain to Algiers.

Wine was to remain the family’s passion and main business activity, so much so that in 1898 the "Fattoria dei Marchesi Lodovico e Piero Antinori" was created by brothers Lodovico and Piero, the sons of Marchese Niccolò – a direct descendent of that other Niccolò who purchased Palazzo Antinori in 1506 and poured his efforts into publicising Tuscan wines around the world and creating fine quality products. For 26 generations the Antinori family have continued to make history.

In 2023, at the beginning of February, Villa Antinori Toscana IGT 2019 was named the third wine in the world, the only Italian wine, in Wine Specator's Top 10 Values 2022: the list of the 10 wines that according to the American magazine represent world excellence in terms of value for money. 閱讀更多

Lombardy

技術規格表

名称	Marchesi Antinori Peppoli Chianti Classico 2023
类型	Red still
葡萄酒名称	Chianti Classico DOCG
年份	2023
容量	0,75 l
酒精度	13.5% 按體積
葡萄品种	90% Sangiovese, Merlot, Syrah
国家	Italy
产地	Tuscany
供应商	Marchesi Antinori
产地	San Casciano Val di Pesa (Florence)
发酵温度	26-28 °C (79-82 °F)
酿酒工艺	The grapes, harvested separately by variety, were destemmed, gently crushed and placed in stainless steel tanks. Alcoholic fermentation took place at a controlled temperature of between 26 and 28°C to enhance the aromatic expression and preserve each variety's fruity and floral notes. Maceration, managed with mechanical interventions to extract soft and sweet tannins, took about a week for the Sangiovese and 12 5 days for the complementary grape varieties.
陈酿	At the end of malolactic fermentation, which was completed by the end of winter for all varieties, the wine was blended and transferred to wood, where it matured for about nine months in large Slavonian oak casks and, for a small part, in barriques and stainless steel tanks.