The flagship wine consists of 100% Sangiovese aged in French oak barrels. Over the years, Paolo has refined his Cepparelloby giving it more air during vinification and increasing time spent in oak from 12-14 months to 18-20 months. Although DeMarchi started focusing on the use of better quality oak around 1993, it is the increased age of the vineyards themselvesthat have given Cepparello its overall finesse. The wine is made from a top selection of the estate’s best fruits from thevineyards in Barberino Val d’Elsa in the northern part of Chianti Classico.
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