wine

Peperino

red

Isola bianca and Peperino are represented by two rabbit assassins that are found in illuminated manuscripts.
These harmless creatures become hunters, warriors and even vindictive torturers holding spears, axes and swords with the dexterity of knights.

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PEPERINO
Tuscany Red I.G.T.

The nose reads a good intensity and persistence, with woody notes that blend harmoniously with the wine’s fruity elements. A full wine with a pleasant, distinctive character, strong tannin notes, but well-balanced to the fruit, and a long aftertaste.

Peperino is represented by a rabbit knight holding a spear and shield and riding a hybrid creature, a snail with a human head.
Drolleries, babewyns, antics with mysterious meanings or no meanings at all, hybrid creatures, monstrous medieval creations, or just the product of the amanuenses’ irony: A tribute to the symbols and the art of the illuminated manuscripts of the Gothic period.

The nose reads a good intensity and persistence, with woody notes that blend harmoniously with the wine’s fruity elements. A full wine with a pleasant, distinctive character, strong tannin notes, but well-balanced to the fruit, and a long aftertaste.

Peperino is represented by a rabbit knight holding a spear and shield and riding a hybrid creature, a snail with a human head.
Drolleries, babewyns, antics with mysterious meanings or no meanings at all, hybrid creatures, monstrous medieval creations, or just the product of the amanuenses’ irony: A tribute to the symbols and the art of the illuminated manuscripts of the Gothic period.

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Formats

750 ml

Merlot
40%
Sangiovese
60%

750 ml

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Origin

Casetta

Vinification

Destemming of grapes and alcoholic fermentation/maceration in conic barrels of 77 hl at a temperature of 28°C, followed by racking.

Ageing

12 months, partly in stainless steel and partly in third-fourth use French oak barrique or tonneau, followed by 6 months of ageing in vats.

Destemming of grapes and alcoholic fermentation/maceration in conic barrels of 77 hl at a temperature of 28°C, followed by racking.

12 months, partly in stainless steel and partly in third-fourth use French oak barrique or tonneau, followed by 6 months of ageing in vats.

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