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Ar. Pe. Pe., Valtellina Superiore Riserva Sassella 'Rocce Rosse', 1996

Red Wine from Other Italy, Italy
by ARPEPE
$299.00
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Objects of cult adoration. Ar.Pe.Pe. makes Nebbiolo — here called Chiavennasca — from some of the steepest, most dramatic terraced vineyards in Italy: south-facing terraced slopes above the Valtellina valley, with the Rocce Rosse parcel taking its name from the red granite that defines the site, hand-farmed because nothing else is possible on such terrain. The Sassella cru is the estate's most celebrated site, and Rocce Rosse is their flagship Riserva — vinified the traditional way: long maceration, large old Slavonian oak casks, years of patience before release. A 1996 has crossed into library territory, and what's waiting in the bottle is a Nebbiolo of exceptional complexity and evolution. This is a wine for connoisseurs who understand that Alpine Nebbiolo occupies a category all its own — more vertical, more mineral, more austere than anything from the Langhe. Drink now with reverence, or hold another decade.

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More about Ar. Pe. Pe.

ARPEPE is short for Arturo Pelizzatti Perego, the founder of the estate. Sadly Arturo passed 15 years ago, but his children have continued the work he started. Emanuele and Isabella have expanded the winery and this allows them the luxury of patience. They can age the wines for years in tanks, concrete vats and large neutral oak barrels until they are ready to bottle, and they can age them even longer in bottle until they are ready to sell and drink.

The vineyard work is laborious and almost entirely by hand due to the steepness of the slope. They eschew the use of herbicides and pesticides and essentially farm the same way as their ancestors did.

Wine Details

  • Grape Variety

    Nebbiolo

  • Vintage

    1996

  • Size

    750ml

  • Farming Practice

    Organic

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

From the Importer

What Skurnik Wines has to say about this wine:

100% Chiavennasca (Nebbiolo) sourced from the Sassella subzone400-500 meters elevationSouth/southeastern exposureMaceration for 69 days in 50-hectoliter wooden vatsAged 39 months in caskRefined three years in bottleAlcohol 13%1,000 cases producedFirst vintage 1984

Tasting Notes & Food Pairings

Perfect Pairings

Bresaola, aged Bitto cheese, venison stew, mushroom risotto, slow-braised short rib

Tasting Profile

Dried rose, tar, leather, alpine herbs, dried cherry, forest floor. Full but elegant structure, great acidity, long evolved finish. Remarkable depth.

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