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Antinori Pèppoli Chianti Classico DOCG 2020

Antinori Pèppoli Chianti Classico DOCG 2020

Regular price $35.00 AUD
Regular price Sale price $35.00 AUD
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Description

Antinori Pèppoli Chianti Classico DOCG is a vibrant and approachable red wine from Tuscany, Italy. Crafted primarily from Sangiovese, it showcases aromas of red cherries, raspberries, and violets, with subtle hints of spice and oak. The palate is medium-bodied with soft tannins, bright acidity, and a juicy, fruit-forward finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Wine Details

Type: Red Wine
Style: Medium-bodied, Vibrant
Grape Varietal: Sangiovese
Tastes Like: Comparable to a lively Merlot, with notes of red cherries, raspberries, and herbs, ending with a bright, refreshing finish.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Rocky and clay soils
Aging: 9 months in oak
Serving Temperature: 16-18°C

Winery

Antinori is one of Italy's most celebrated wineries, with a winemaking tradition spanning over six centuries. Pèppoli Chianti Classico embodies the estate's dedication to producing elegant and expressive wines that reflect the unique terroir of Tuscany.

Food Pairings

Seafood: Grilled tuna or swordfish with Mediterranean herbs.
Poultry: Herb-roasted chicken or duck breast with cherry sauce.
Vegetarian: Eggplant parmigiana or wild mushroom risotto.
Meat: Lamb chops, pork tenderloin, or beef ragu.

Cheese Pairings

Pecorino Toscano: Nutty and savoury, enhancing the wine's structure.
Parmigiano Reggiano: Umami-rich and nutty, complementing the wine's depth.
Aged Provolone: Bold and savoury, balancing the wine's tannins.
Ricotta Salata: Light and tangy, pairing beautifully with the wine's acidity.

Recipe

Eggplant Parmigiana

Ingredients:

  • 2 large eggplants, sliced
  • 2 cups tomato passata
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 1 tsp dried oregano
  • Salt and pepper, to taste

Instructions:

  1. Preheat the oven to 180°C. Brush eggplant slices with olive oil and grill until tender.
  2. In a baking dish, layer grilled eggplant, tomato passata, mozzarella, and Parmesan cheese. Repeat until all ingredients are used, finishing with a cheese layer.
  3. Sprinkle oregano over the top and bake for 25–30 minutes until bubbling and golden.
  4. Let rest for 10 minutes before serving.

Tip: Garnish with fresh basil leaves for added aroma.

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