Rosso di Valtellina DOC 2021 - Ar.Pe.Pe.

Rosso di Valtellina DOC - Ar.pe.pe. 

The Rosso by Ar.Pe.Pe. is a fresh and juicy wine made from Nebbiolo grapes. The grapes come from vines with an average age of 50 years, whose roots sink into soils composed of flaking metamorphic rock. The bunches carried on the shoulders in small boxes, are vinified with long macerations in wooden vats in the cellar dug into the mountain. Refine for several months in wooden and concrete barrels. A wine that has a garnet red color. The nose is fine and fruity and floral aromas can be recognized. On the palate it is elegant, harmonious, medium-bodied, clean, with an impeccable finish of persistence.

Service

Let's taste it at a temperature of 16/18 ° in Tulip glasses. Daily wine but left to rest a few years in the cellar can give great satisfaction.

Pairings

Ideal wine for a pasta with meat sauce, grilled meat, to try with classic pizzoccheri.

Cellar: Ar.pe.pe.

Ar.pe.pe. is a family of winemakers who for over 150 years have been passionately dedicated to the cultivation of Nebbiolo, called Chiavennasca in Valtellina. Their history has its roots in the times of the unification of Italy and carries on a tradition that has always had the aim of wanting to maximize the potential of Nebbiolo delle Alpi, in a unique terroir which is Valtellina. a valley enclosed between the Rhaetian Alps and the Orobie, which benefits from a unique microclimate, where the terraced vineyards are warmed by the sun and kissed by the fresh winds of the North. The name of the company Ar.pe.pe derives from Arturo Pelizzatti Perego who in 1984, thanks to the experience gained in the company of his father and grandfather, decided to give life to a new wine project where he poured the precious baggage of values ​​and knowledge inherited from his family, Today the winery is led by Isabella and Emanuele Pellizzati Perego, sons of Arturo, who manage the 13 hectares of vineyards located in the heart of Valtellina Superiore DOCG, distributed between Sassella, Grumello and Inferno. The processing is done manually and during the harvest the grapes are carried on the shoulders, in small baskets, along the paths that climb the cliffs. In the cellar we try to make the Nebbiolo of the Alps express the best. Through the use of traditional techniques that see the use of vats, large barrels, steel or concrete tanks and a lot, a lot, patience: the one that requires the right time waiting.