The grapes, picked separately, variety by variety, were destemmed and pressed and the must transferred into stainless steel fermenting tanks. The fermentation took place at temperatures maintained between 79° and 82° Fahrenheit (26-28° centigrade) to fully bring out the aromatic patrimony of the crop and conserve the fruity and floral notes of the different varieties; the period of skin contact lasted 8-10 days for the Sangiovese and fifteen days for the complementary varieties, and the extraction was carried out with delicate techniques aimed at producing soft and polished tannins. At the end of the malolactic fermentation, which terminated by the end of the year for all of the different varieties, the wine went into wood, where it aged for approximately nine months in large Slavonian oak casks and, for a small part of the total production, in stainless steel tanks. The bottling took place in December of 2017.
The 2016 Pèppoli is ruby red in color. Intensely fruity notes of cherries and red currants dominate on the nose along with integrated hints of violets and a light touch of toasted oak. The palate, fresh and savory with supple tannins, shows a finish and aftertaste which recall the sensations first felt on the nose.