Arpepe Rosso di Valtellina 2022

Ar.Pe.Pe. Rosso di Valtellina DOC 2022
Lombardy, Italy
100% Chiavennasca (Nebbiolo)

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Producer

Ar.Pe.Pe. stands for Arturo Pelizzatti Perego, founder of this jewel of Valtellina winemaking, nestled between the Rhaetian and Orobie Alps — one of the most stunning and dramatic regions in the world, in northern Lombardy. Heroic viticulture is practiced here on steep granite terraces, first carved by the Romans. The fourth generation of the family — siblings Isabella, Emanuele, and Guido — reveal how sensational great mountain Nebbiolo can be: pristine purity, supreme elegance, complex tertiary aromas, freshness, and mineral sapidity.

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Description

Ar.Pe.Pe.’s Rosso di Valtellina is like a delicate Bach prelude: it may seem light at first, but reveals rigorous technique, clear expression, and unexpected elegance. Born in 2003 as a response to a difficult, hot vintage, this alpine Nebbiolo from Sondrio’s slopes has since won over critics with its stylistic freedom, freshness, and precision.

Made exclusively from Chiavennasca (Nebbiolo), grown at 350–400 metres altitude on southeast-facing vineyards, Rosso di Valtellina 2022 is aged in large wooden casks, cement, and bottle. The result is a wine light in structure but deep in character — a vibrant, versatile, and approachable red that honours its mountain terroir and the present moment.

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Technical Details

Producer: Ar.Pe.Pe.
Appellation: Rosso di Valtellina DOC
Vintage: 2022
Region: Lombardy, Italy
Grape: 100% Chiavennasca (Nebbiolo)
Exposure: Southeast
Altitude: 350–400 metres
Soils: Sandstone and metamorphic alpine rock
Harvest: October 1st
Yield: 50 hl/ha

Vinification & Ageing:
• Maceration: 100 days in 50 hl wooden casks
• Ageing: 9 months in wood, cement, and bottle
• Bottled unfiltered
• Alcohol: 13.5% vol

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Tasting Notes

Luminous ruby colour. An open nose with aromas of wild red berries, dried leaves, and alpine flowers. The palate is vibrant, with light body, firm acidity, and delicate tannins. Dry, pure, and refreshingly elegant on the finish.

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Suggested Pairings

• Fine charcuterie board (bresaola, coppa)
• Soft and aged cheeses
• Mushroom risotto
• Roasted vegetable or polenta dishes
• Fresh pasta with light tomato sauce

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