Antinori Peppoli Chianti Classico 2022

Region and Vineyards

The Chianti Classico region, located in the heart of Tuscany, is renowned for its rolling hills, historic vineyards, and the Sangiovese grape, which thrives in the region's diverse soils and climate. Pèppoli is produced in the heart of the Chianti Classico DOCG, and the vineyards are situated in a perfect position to capture the best of Tuscany’s climate.

The growing season was marked by cold and dry winter weather, followed by a hot spring and summer, which led to some challenges for the vines. Despite these conditions, the vineyards adapted well, benefiting from the mid-August rains and cooler temperatures, which allowed the grapes to ripen evenly. The Sangiovese grapes and complementary varieties grown for Pèppoli achieved an ideal balance of acidity, sugar, and tannins, resulting in a well-structured wine with excellent ageing potential.

Winemaking

The Pèppoli Chianti Classico is made primarily from Sangiovese, with small amounts of complementary grape varieties. Each grape variety was harvested separately to ensure optimal ripeness, and the grapes were gently crushed and transferred into stainless steel tanks for fermentation. The fermentation process occurred at controlled temperatures of 26-28°C, enhancing the aromatic and fruity qualities of the wine.

Maceration lasted for 10-12 days for the Sangiovese, while the complementary varieties underwent a slightly longer maceration period. Once fermentation was complete, the wine was transferred into large Slavonian oak barrels, with a small portion aged in barriques and stainless steel vats to preserve freshness. The wine underwent malolactic fermentation, which softened the acidity.

Tasting Notes

• Color: Bright ruby red with youthful vibrancy.
• Aroma: A fresh bouquet of red fruit such as currants, strawberries, and pomegranates, with delicate floral notes of dog rose and hibiscus. Hints of caramel and subtle watermelon complete the aromatic profile.
• Palate: Entry on the palate is full and savory, followed by fresh, lively sensations with soft, supple tannins. The finish is long, vibrant, and full of flavor, making it both elegant and satisfying.

Did you know?

Pèppoli was first produced in 1985, and the wine is recognized for its expression of Sangiovese’s full fruit potential. Since 2013, a portion of the grapes for Pèppoli undergo vinification at the Antinori nel Chianti Classico cellars, a state-of-the-art facility designed to blend traditional techniques with modern technology, further enhancing the quality and consistency of this iconic Chianti Classico.

Wine Pairing Ideas

• Bistecca alla Fiorentina: The rich, savory flavors of this classic Tuscan steak pair beautifully with the bright fruit and tannic structure of the Pèppoli.
• Pappardelle al Cinghiale: The wine's acidity and freshness balance the richness of the wild boar ragù, while its red fruit flavors complement the dish’s robust character.
• Pizza Margherita: The simplicity of fresh tomatoes, basil, and mozzarella is an excellent match for the vibrant red fruit and floral notes of the Pèppoli.
• Aged Pecorino: The wine’s bright acidity and fruit complement the nutty, salty flavors of this traditional Tuscan cheese, creating a perfect balance.

History of Antinori

In 1385, the Antinori family became part of the wine business when Giovanni di Piero Antinori joined the Florentine Vintner's Guild.

Since 1966, Marchese Piero Antinori, son of Marchese Niccolò, has run the company with his daughters, Albiera, Allegra and Alessia, also playing an active role.

For more than 26 generations now, Antinori's philosophy has been based on the combination of both tradition and innovation: to preserve Italy's enological traditions and to experiment innovation in winemaking, giving each wine tester the pleasure of discovering a unique alliance.

Vineyards

Each of Antinori's vineyards and estates has its own individual character, its own history and its own universe perceived and discovered in the tasting of each of their fine wines.

Antinori's vineyards for red wine are mostly located in Tuscany, in the area of Chianti Classico where it owns three estates, total 575 acres: Tignanello, Pèppoli and Badia a Passignano.

White wine is produced in Umbria in the Orvieto Classico region, at Castello della Sala estate, and in Tuscany at Monteloro estate.

Red wine comes from the Montepulciano, Bolgheri, Montalcino, Castiglione della Pescaia and Sovana areas.

Besides Tuscany and Umbria, Antinori is also present in Lombardy, Piedmont, Apulia, California, Washington State, Hungary and Malta where it produces both red and white wines.

The Tignanello and Solaia Estate - The uniqueness of a land and the history of a great wine

The Tignanello estate is a total of 319 hectares in size of which 127 hectares are planted with vines. In particular, two vineyards are real treasures:

• Solaia: 20 hectares
• Tignanello: 57 hectares

The area is very particular due to the high altitude being over 400 metres above sea level, the vineyards having a southwest exposure to the sun, the microclimate and the soil, which is marine loam based with a rich addition of alberese and galestro rock dating back to the Eocene and Miocene eras.

Viticulture

The growing season here is characterized by hot days and cool nights.

In the early 1970ies, the Tignanello estate was, to some extent, the viticultural research ground for Antinori. Investigations into vine growing concentrated on the improvement of the grapes to obtain a higher concentration and softer tannins. This was achieved through planting density, foliage control and selection of the Cabernet and Sangiovese.

In the oenological field, the goals were to achieve wines with a well-defined character.

This was accomplished by a rigorous selection of the grapes during harvest and when received at the winery, gentle crushing of the grapes with as little stress as possible, and by allowing malolactic fermentation to occur in barrel.

When the first production of Solaia began, more than thirty years ago, the grapes came from a plot of land that was within the larger Tignanello vineyard. The same particular characteristics as the original vineyard, such as the altitude, the soil type and the good exposure to the sun (hence the name Solaia), are also found in a nearby vineyard. This vineyard has been integrated into the original vineyard since 1997.

Currently, the Solaia vineyard is 20 hectares and planted with Cabernet Sauvignon (15 hectares), Cabernet Franc (1 hectare) and Sangiovese (4 hectares) with an average age of 15 years.

The density per hectare varies from a minimum of 5,500 to a maximum of 7,200 and the low-spurred cordon training system is used. Over the years, there has been a progressive renewal of the Solaia vineyard. This has been accomplished by utilizing the many years of knowledge and ever-increasing experience of the estate's land to highlight the personality of Solaia.