Storia
Medieval stewardship and the division of the monastic lands
The vineyards associated with Pèppoli were tended by Vallombrosian monks from the Middle Ages. In 1379, following the defeat of the Guelphs by the Ghibellines, the nearby monastery of Badia a Passignano was partly destroyed and subsequently abandoned. Its extensive properties, including the land of Tenuta Pèppoli, were divided among noble Florentine families.
The Gondi and Cerchi families
The Gondi were the first of the named noble owners, followed by the Cerchi family. During the sixteenth century, the Cerchi built a small, elegant chapel dedicated to their ancestor Saint Umiliana. The chapel was restored in recent times, returning the building to its former appearance.
Acquisition by Marchesi Antinori
Marchesi Antinori acquired Pèppoli in 1985. The purchase coincided with the 600th anniversary of the Antinori family's winemaking activity. Pèppoli Chianti Classico was first produced in the same year.
Organic olive growing
In 1994, the estate began organizing its olive-oil production according to organic-agriculture principles, excluding chemically synthesized products from fertilization and from the control of pests and plant diseases. A legally required two-year conversion period followed under the supervision of the Consortium for the Control of Biological Production, an organization authorized by the Italian Ministry for Agriculture and Forest Resources. Pèppoli olive oil obtained organic certification in 1996.
Transfer of vinification
Beginning with the 2013 vintage, vinification of Pèppoli grapes moved to the Antinori nel Chianti Classico cellars. The estate's wine continues to mature principally in traditional large Slavonian-oak casks, with a smaller component handled in stainless steel.
Terroir
Pèppoli lies in the Chianti Classico area, within the township of San Casciano Val di Pesa, approximately 5 km northeast of Tenuta Tignanello. The approximately 100-hectare property occupies elevations of 300–350 metres above sea level.
The vineyards face east and northeast. Although this orientation is described as unusual, their position in a small valley creates a warm, protected microclimate: the landform retains heat around the vines. The vineyard soils are stony and rich in minerals, while the estate's broader soil profile contains marine deposits dating from the Pliocene. These conditions are associated with the lively, fruit-focused character sought from Sangiovese at Pèppoli.
Vinificazione
Pèppoli's 50 hectares of vineyards are planted principally with Sangiovese. Merlot, Syrah and Malvasia are cultivated in smaller complementary proportions. The vines occupy east- and northeast-facing sites within the estate's warm, protected valley.
The organic program documented for Pèppoli applies specifically to its olive groves rather than to the vineyards. It began in 1994 and excludes chemically synthesized fertilizers and products for pest and disease control; the olive oil received organic certification in 1996 after a supervised two-year conversion.
Since the 2013 vintage, Pèppoli grapes have been vinified at the Antinori nel Chianti Classico cellars. Maturation is centered on traditional large casks made from Slavonian oak, while a smaller portion is matured in stainless-steel tanks.
Filosofia
Pèppoli is conceived around the full expression of fruit in Chianti Classico. Its Sangiovese-led identity is intended to represent the territory, its history and its traditional principal grape through characteristic floral and fruit aromas. The warm, protected valley and the stony, mineral-rich soils underpin the lively, fruit-focused character associated with the estate's Sangiovese.
Vini
