Antinori Peppoli Chianti Classico DOCG 2024

Antinori Pèppoli Chianti Classico DOCG is a vibrant and elegant red wine from Tuscany, Italy, crafted primarily from Sangiovese grapes with a small addition of Merlot and Syrah. This medium-bodied wine features aromas of red cherries, violets, and a hint of spice, with a lively palate showcasing bright red fruit, silky tannins, and a balanced 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.

Type: Red Wine
Style: Medium-bodied, Vibrant
Grape Varietal: Sangiovese, Merlot, Syrah
Tastes Like: Comparable to a classic Pinot Noir, with bright red fruit, floral notes, and a touch of spice
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Chianti Classico DOCG
Region: Tuscany, Italy
Terroir: Limestone and marl soils
Aging: Aged in large oak barrels for 9 months
Serving Temperature: 16-18°C – Serve slightly below room temperature

Antinori is one of Italy’s most prestigious wine producers, with a legacy spanning over six centuries. Pèppoli Chianti Classico reflects the estate’s dedication to crafting wines that balance tradition and modernity, showcasing the vibrant character of Sangiovese and the unique terroir of Tuscany.

Seafood: Grilled salmon or tuna with a balsamic glaze.
Poultry: Herb-roasted chicken or turkey breast with cranberry sauce.
Vegetarian: Wild mushroom risotto or eggplant parmigiana.
Meat: Beef lasagne, veal scallopini, or lamb chops.

Pecorino Toscano: Nutty and sharp, complementing the wine’s acidity.
Parmigiano Reggiano: Savoury and umami-rich, enhancing the wine’s depth.
Provolone: Semi-hard and tangy, balancing the wine’s fruitiness.
Aged Gouda: Rich and creamy, pairing beautifully with the wine.

Pollo alla Cacciatora (Tuscan Hunter’s Chicken with Tomato & Herbs)

Ingredients:

• 4 chicken thighs or marylands
• 3 tbsp extra virgin olive oil
• 1 onion, sliced
• 2 garlic cloves, lightly crushed
• 400g crushed tomatoes
• 120ml red wine
• 1 tbsp fresh rosemary or thyme
• Fresh parsley, chopped
• Salt and cracked black pepper

Instructions:

1. Heat the olive oil in a wide pan and brown the chicken pieces on all sides, then set aside.
2. Sauté the onion and garlic in the same pan until soft and fragrant.
3. Return the chicken to the pan and pour in the red wine, allowing it to reduce slightly.
4. Add the crushed tomatoes and herbs, season lightly and cover.
5. Simmer gently for 30–40 minutes until the chicken is tender and the sauce has thickened.
6. Finish with fresh parsley and serve with crusty bread or roasted potatoes.

The bright tomato and herbs echo Chianti Classico’s acidity and savoury notes, while the wine’s silky tannins and red fruit balance the richness of the dish.