90% Sangiovese, 10% Merlot and Syrah from the Pèppoli Estate, located in the Chianti Classico region of Tuscany. The different grape varieties were fermented separately in order to obtain the maximum from each of them: the Sangiovese fermented for approximately ten days on their skins in stainless steel tanks, while the Merlot and Syrah were each fermented on their own with the aim of realizing fruity wines with soft tannins through a full control of fermentation temperatures. The malolactic fermentation was completed before the arrival of winter in all three varieties. The wine was blended at the beginning of the year and went into cask for a nine month aging period. The aging took place principally in Slavonian oak casks, with 10% of the volume, instead, aging in small oak barrels. The aging in large casks assisted in conserving the fruity notes of the fermentation and softening the tannins; the barrels instead, gave fragrant nuances which completed the aromatic gamut of the wine. Pèppoli was given several months of bottle aging before commercial release.