Persistent wine ~ this 100% Nebbiolo is vibrant, with notes of fresh cut flowers, rose petals and sour cherries, held together by a backbone of lithe tannins. Using traditional winemaking methods - the grapes are harvested manually even though the vines cling to a rocky slope - Ar Pe Pe has achieved a wine of subtle complexity that speaks to its Alpine roots. Unlike the more famous Nebbiolo appellations of Barolo or Barbaresco, this wine is ready for tonight’s table and would appeal to lovers of Burgundian Pinot. Any edgy tang dissipates with a slight chill and decant, leaving the wine with a gorgeous line of acidity. It marries beautifully with creamy pasta, gooey cheese, or white meats.

​Estate History: In 1984, Arturo Pelizzatti Perego decided to resurrect his family's winery under the moniker Ar. Pe. Pe. His father and grandfather had both run their family winery in Valtellina but sold it in the 1970s. Today, Arturo's three children, Isabella, Emanuele and Guido continue their father’s work as the family's fifth generation of growers.

The mountain region of Valtellina sits near the Swiss border and is one of the most picturesque of Italy. From steep, south-facing, and terraced mountain vineyards the Pelizzattis produce beautifully restrained styles of Nebbiolo, or Chivanesca as it is called in Valtellina. They choose to stay loyal to the region's traditions and avoid the trappings of modern winemaking technology, instead opting for long macerations and old large-format chestnut and oak barrels.

The Perego family has been growing grapes on the granite terraces of Valtellina, in the Italian region of Lombardy, since 1860. From 50-year-old nebbiolo vines grown at 350 to 400m this has a perfumed elegance and subtlety that has been gently integrated through time in large old chestnut casks before bottling.

Tasting Notes: Without question Ar. Pe. Pe make the most complex Nebbiolo outside of Piemonte. Their Rosso is very approachable with the softness of Langhe Nebbiolo but the structure and depth of La Morra Barolo. Bright cherry, eucalyptus, floral with a distinct minerality. The grapes are fermented with native yeasts and aged for short periods in old chestnut oak and cement.

Varietal: Nebbiolo

Region: Valtellina, Piedmont, Italy