Pèppoli 2018 si presenta di un colore rosso rubino. Al naso spicca per le intense note di frutta rossa, come ciliegia e fragola, ben in equilibrio con sensazioni floreali di rosa canina; completano il bouquet delicati sentori speziati uniti ad aromi di tostatura dolce e di erbe aromatiche. Al palato è vivace, fresco, con tannini morbidi e un retrogusto che richiama le note percepite al naso.
The 2018 season began with normal winter weather, both in temperatures and rainfall, causing bud break to occur in line with seasonal averages for the region. Springtime, May in particular, saw frequent rainfall and temperatures slightly lower than average. Summer months were hot, dry and without any significant heat spikes: these climatic conditions gave the grapes an excellent head start in the ripening phase. Some rain showers in August followed by a dry breezy September brought the berries to perfect ripeness. Sangiovese grapes for Pèppoli were harvested starting on September 10th.
Each grape variety was harvested separately, destemmed, gently crushed and transferred into stainless steel tanks. Alcoholic fermentation took place at a controlled temperature between 26 and 28 °C (80 – 82 °F) to enhance aromatic compounds and preserve the fruity and floral notes of each grape variety. Maceration was performed with mechanical devices to best extract soft supple tannins over a period of 10 days for Sangiovese and two weeks for the complementary varieties. Once malolactic fermentation was completed, at the end of the winter season for all grape varieties, the wine was blended and transferred into barrels. Pèppoli aged in large Slavonian oak barrels for approximately 9 months and a small percentage was aged in stainless steel vats. Bottling was done in December 2009.