Arpepe Il Pettorosso Valtellina Superiore 2022 (750ml)
- 100% Chiavennasca (Nebbiolo)
- 50-100-year-old vines
- 400-550 meters
- Southern exposure
- 116-day maceration in 50-hectoliter untoasted oak casks
- Rests 24 months in bottle before release
- Approximately 2,000 cases produced annually
“These wines from ARPEPE (an abbreviation of founder Arturo Pelizzatti Perego’s initials) are among the most impressive I tasted… From top to bottom, the wines are deserving of serious attention. The super-traditional style will leave lovers of translucent Nebbiolo weak at the knees… Perhaps most importantly, ARPEPE shows just how pedigreed the wines of Valtellina can be.”—Antonio Galloni, Vinous
Original: $56.99
-65%$56.99
$19.95Arpepe Il Pettorosso Valtellina Superiore 2022 (750ml)
- 100% Chiavennasca (Nebbiolo)
- 50-100-year-old vines
- 400-550 meters
- Southern exposure
- 116-day maceration in 50-hectoliter untoasted oak casks
- Rests 24 months in bottle before release
- Approximately 2,000 cases produced annually
“These wines from ARPEPE (an abbreviation of founder Arturo Pelizzatti Perego’s initials) are among the most impressive I tasted… From top to bottom, the wines are deserving of serious attention. The super-traditional style will leave lovers of translucent Nebbiolo weak at the knees… Perhaps most importantly, ARPEPE shows just how pedigreed the wines of Valtellina can be.”—Antonio Galloni, Vinous
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Description
- 100% Chiavennasca (Nebbiolo)
- 50-100-year-old vines
- 400-550 meters
- Southern exposure
- 116-day maceration in 50-hectoliter untoasted oak casks
- Rests 24 months in bottle before release
- Approximately 2,000 cases produced annually
“These wines from ARPEPE (an abbreviation of founder Arturo Pelizzatti Perego’s initials) are among the most impressive I tasted… From top to bottom, the wines are deserving of serious attention. The super-traditional style will leave lovers of translucent Nebbiolo weak at the knees… Perhaps most importantly, ARPEPE shows just how pedigreed the wines of Valtellina can be.”—Antonio Galloni, Vinous
