The first vintage of Peppoli was in 1985. It is complex and well-structured yet fruity and aromatic, a style made possible by the unique microclimate. The vineyards are planted in a particularly well-aspected valley on soil rich in minerals, ideal for the cultivation of vigorous, fruity Sangiovese grapes. 55 of the 100-hectare Peppoli estate in the heart of Chianti Classico are planted with vineyards. During the harvest the grapes from the Peppoli estate in Chianti Classico were carefully selected and the grape varieties were fermented separately to obtain the best from each. After destemming and crushing the Sangiovese grapes macerated in stainless steel vats for about 10 days. For the Merlot and Syrah the maceration process was managed with the aim of preserving the fruity aromas. Fermentation took place at a maximum temperature of 28°C and was followed by malolactic fermentation before the winter. Once the Sangiovese, Merlot and Syrah were blended the wine was placed in 55hl Slavonian oak barrels (and 10% in American oak barriques) for 9 months. We started using American barriques - although in small quantities - to complete the aromatic range of Peppoli. Ageing in larger barrels aims instead to preserve the fruity aromas from fermentation, and sweeten the tannins. After ageing the wine was bottled and then further aged in the bottles before release.
Wine Spectator(2004 Vintage) Rating: 90/100 - As reviewed by Wine Spectator on 10/31/06
International Wine Cellar(2004 Vintage) Rating: 87/100 - As reviewed by International Wine Cellar
Wine News(2004 Vintage) Rating: 89/100 - As reviewed by The Wine News