# Rosso di Valtellina (2022)

- **Producer:** Arpepe
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Lombardia, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €37
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 12–16 °C
- **Aromas & flavours:** violets, rose petal, alpine herbs, raspberry, cherry, wild strawberry, spice, wet stones, earth

## About this wine

Arpepe Rosso di Valtellina 2022 is a 100% Nebbiolo (Chiavennasca) wine from the Valtellina region of Lombardy, Italy. The Arpepe winery, founded by Arturo Pelizzatti Perego, upholds a family winemaking tradition dating back to 1860. Their vineyards are situated on steep, south-facing granite terraces at altitudes between 350 and 700 meters, necessitating entirely manual vineyard work and environmentally friendly practices. The winery's philosophy centers on patience and allowing the Nebbiolo grape to express its unique terroir, a characteristic amplified by the alpine environment of Valtellina. This wine is recognized for its distinctive alpine character, offering a lighter, more approachable style of Nebbiolo compared to its Piedmontese counterparts.

## Interesting facts

- Vineyards are on steep terraces, requiring 100% manual labor.
- Nebbiolo is locally called Chiavennasca here.
- Winemaking emphasizes 'the right waiting time for Nebbiolo'.
- Uses large, neutral wooden casks (foudres) for aging.

## Food pairing

The wine's bright acidity and fine tannins cut through the richness of proteins and fats, while its red berry and herbal notes complement earthy flavors and aromatic herbs. Its medium body makes it versatile enough for a range of dishes without overpowering them.

## Wine making process

The Arpepe Rosso di Valtellina undergoes a traditional winemaking process. Grapes are subjected to a long maceration period, ranging from 90 to 115 days, followed by spontaneous fermentation. The wine is then aged for a minimum of six months in large, neutral wooden casks, typically 50 hectoliter foudres, which may be made of chestnut. Some sources also indicate aging in steel or concrete tanks. The producer's philosophy emphasizes patience, with wines aged until deemed ready for release rather than adhering to strict vintage schedules. Harvesting is conducted entirely by hand due to the challenging vineyard terrain.