"The manual work in the vineyard, following the natural rhythms of Nebbiolo from the Alps, and the right waiting time for ageing in the cellar, are two simple concepts that form the basis of ARPEPE’s production philosophy. The idea is to preserve the unique aromatic properties of our grapes and to transfer them intact to the bottle, adopting a process that is as respectful as possible of the earth and of those who work it.
Our vineyards, spread across 13 hectares owned by us, are located in Sassella, Grumello and Inferno, in the heart of the Valtellina Superiore DOCG area. Production is completely by hand, as are all plant protection processes. We know how hard it is to look after vines – it can take up to 1,500 hours to cultivate just a single hectare (that’s two and a half acres) of vineyard.
ARPEPE wines are the outcome of a winemaking philosophy that brings out the very best of Nebbiolo from the Alps grapes. Our performance involves giving the right space to all the instruments in the orchestra of winemaking and the wine cellar naturally plays a key part in this. For 5 generations we have been using vats, large barrels, tanks made of steel or concrete and no end of patience: the ageing process will then be as long as it takes.
When he presented his Prelude for Solo Violin to the public in Paris, the young Johann Sebastian Bach appeared fragile and evanescent, and yet the master of an impressive technique. There was nothing ordinary about it and every movement of the bow brought something new, a music that left everyone speechless.
When the first Italian PopWine rankings were announced at Vinitaly 2014, the Rosso di Valtellina was the first to reach the top spot. La Gazzetta dello Sport talked of the rise of this tonic Nebbiolo from the Alps, describing its youthful impetuosity and modern expressive elegance.
The Rosso di Valtellina DOC from ARPEPE first saw the light in 2003, after a sweltering summer that had put our vines and our winegrowers sorely to the test. It would not have been fair to demean all their hard work by selling off the grapes, which were unsuitable for making a vintage wine. The choice came naturally: what might have had little value in the distant future could be given great dignity when young. The Rosso di Valtellina thus acquired a free and light-hearted personality, even though its elder siblings, more serious and refined, feared it might not last for years."
Grape Variety: Chiavennasca (Nebbiolo) 100%
Vineyard with grass – South/East Exposure - Altitude 350/400 m
Harvest: October 12th – Yield 50 hl / ha
Maceration: 100 days in wooden vats 50 hl
Ageing: 9 months in big barrels 50 HL, concrete, & bottle
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