Pèppoli Traditions… Pebble Beach Style The Ideal Blend of Two Cultures

Pèppoli at Pebble Beach

There is something timeless about the farm named Pèppoli: the slow passing of the seasons, the whisper of the breezes blowing through the olive groves, the quiet sounds of the farmers tending the vines.   Pèppoli, located about 15 miles south of Florence, was originally built as a monastery and records show that vineyards have been kept there since the middle ages by Vallombrosan Monks.

Piero Antinori purchased the 14th century estate in 1985 to celebrate his family’s 600th anniversary as Chianti wine producers, dating back to 1385 and spanning 26 generations.   A total of 136 acres of grapevines are planted which produce the Pèppoli Single-Vineyard Chianti Classico, and 6000 olive trees produce our Pèppoli Extra-Virgin Organic Olive Oil.

In medieval times it was customary for noble Florentine families to sell wine and produce from their country farms and vineyard estates to the townspeople.   This custom gave birth to a lifestyle of elegance and warm hospitality along with the classic Tuscan cuisine known for its rustic simplicity based on local seasonal products and ingredients.

Inspired by this tradition and the belief that the primary role of wine is to accompany and enhance food and the dining experience, we have created Pèppoli at Pebble Beach.   The restaurant is located inside the 270-room Inn at Spanish Bay and captures the look and feel of dining in a Tuscan villa, albeit one overlooking the famous golf links and the Pacific Ocean. The menu focuses on the centuries-old traditions of culture & cuisine of Florence and the Tuscan countryside and pairs perfectly with the wines from the Antinori estates and other great Italian and International wine producers.