"Il Pettirosso" Valtellina Superiore DOCG 2021 - Ar.Pe.Pe

"Il Pettirosso" Valtellina Superiore DOCG - Ar.Pe.Pe

Ar.Pe.Pe's Pettirosso Valtellina Superiore DOCG is a red wine produced using Nebbiolo grapes (Chiavennasca), coming from vineyards located on calcareous and pebbly soils. Aging takes place for 12 months in large wooden barrels. On the nose fine and elegant aromas of red fruits and flowers, with spicy notes. On the palate it is fresh, perfectly balanced in the fusion between acidity and tannic texture. Very long finish.

Service

We taste it at 18/20° temperature in large ballon glasses. Wine to be drunk immediately, but left to rest in the cellar for a few years can give great sensations.

Pairings

Wine that accompanies red meat, hard cheese, try it with the classic taragna.

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.