Grand Cru Selections

Ar. Pe. Pe. Current Releases

Ar. pe. pe.'s current releases

 

Rosso di Valtellina

The first vintage of Rosso di Valtellina made at Ar. Pe. Pe. was in 2003. Up until then, the winery only released wines from single zones within Valtellina. The growing season and harvest in 2003 were full of challenges. In response to the difficulties of the vintage, the decision was made to not sell off fruit to the local co-op but instead to declassify the single vineyards into one wine that was true to its vintage. A different wine needed a different vinfication strategy so they shortened the length of maceration and  left the wine for less time in wood than what was usual. The wine ended up evolving beautifully in bottle was very well received. Since then, Ar. Pe. Pe. has continued making the Rosso from the lower parts of their parcels in Sassella and Grumello.

The Rosso di Valtellina is vinified in stainless steel and spends three months in old large-format chestnut botti (50 hectoliter).

 

Ar.Pe.Pe. specializes in two terroirs within Valtellina: Sassella and Grumello. The vineyards of Grumello have more slate and sand in the soil so the wines tend to be lighter and more about minerality. The geology of Sassella is more clay based so the wines tend to be the more structured and powerful of the two zones.

The three below Valtellina Superiore wines are made whenever the vintage allows.

 

Sassella `Stella Retica` Riserva

Stella Retica is made from the rocky upper parcels of the Sassella zone. “Sassella” means rocky in the local dialect and a quick visit to the vineyards shows you why the area earned that reputation. This is the part of the valley where the terraces are at their steepest and the soils their shallowest, the latter is more rock than soil per se.

The wine is macerated for 18 days in stainless steel and it spends two years in old large-format chestnut botti (50 hectoliter).

Grumello `Rocca de Piro` Riserva

Grumello is normally harvested first. It always provides wines that are very expressive and ready to be enjoyed young.
— Isabella Pelizzati

The soil in Grumello is sandy and there is more top soil than in Sassella, a combination that imparts a softer character to the wines. The wine is named after a 13th century castle which sits right above the vineyard.

The wine is macerated for 18 days in stainless steel and it spends two years in old large-format chestnut botti (50 hectoliter).

 

Inferno `Fiamme Antiche` Riserva

It should go almost without saying that a viticultural zone named "Inferno" gets a fair amount of sunshine. The "Fiamme Antiche" is the only wine Ar. Pe. Pe. is currently producing from the Inferno zone. It's steep and particularly well-exposed terraces are perfect for ripening Nebbiolo in what can be a tricky mountain climate.

The wine is fermented in stainless steel before it is aged for six months in tonneaux and at least six months in bottle before being released.

 

In the best vintages, Ar.Pe.Pe. releases the three single-vineyard crus below. All three are released eight years after the harvest.

 

Grumello `Buon Consiglio` Riserva

"Buon Consiglio" translates to "Good Advice." It's through the Buon Consiglio that the difference between the zones of Grumello and Sassella is the clearest.

The wine is macerated for 35+ days stainless steel and it spends five years in a combination of large-format chestnut and oak barrels (40-50 hectoliter).

Sassella `Rocce Rosse` Riserva

"Rocce Rosse" or "Red Rocks" comes from a single parcel from one of the highest points in Sassella. The red rock that the vineyard is named after is red granite. When the wine is produced, it is usually the family's favorite wine in the cellar. 

The wine is macerated for 35+ days stainless steel and it spends five years in a combination of large-format chestnut and oak barrels (40-50 hectoliter).

Sassella `Vigna Regina` Riserva

The vines in ‘Vigna Regina’ are planted in the most shallow, rocky part of the Sassella cru. As a result, the vineyard has the reputation of producing the most linear of the family’s wines.

The wine is macerated for 35+ days stainless steel and it spends five years in a combination of large-format chestnut and oak barrels (40-50 hectoliter).

From the 2009 vintage, Ar. Pe. Pe. made two new single vineyard wines that were released after eight years in bottle.

INFERNO 'SESTO CANTO' RISERVA

The “Sesto Canto” vineyard is on the third ring of mountain road called the "Circuito dell'Inferno." “Sesto Canto” is a literary reference to Dante's Divine Comedy. Dante's Canto VI takes place in the third circle of hell, hence the connection to the vineyard on the third ring of the mountain. This road connects both of Ar. Pe. Pe's patriarch's passions. Arturo Pelizzatti Perego was not only a visionary grower and winemaker, but also a race car driver. He raced in the Valtellina Rally Cup, a circuit that started on the Circuito dell'Inferno.

At 450 meters, we can't imagine racing on this road but it does have a magical effect on the Nebbiolo. In 2009, Isabella and Guido decided that it was time to give life to Arturo's dream of connecting this vineyard to the road he loved racing on and produced their first Inferno Riserva from Sesto Canto.

The wine is macerated for 49 days in wooden vats and then aged for fives years in vats and large chestnut barrels.

Grumello ‘Sant'Antonio’ Riserva

The church of Sant'Antonio a Montagna in Valtellina is situated directly to the east of the Rocca De Piro castle. That Church holds a special place in the hearts of the Pelizzatti Perego family because it was where the current generation's mother and father were married in 1969.

In 2009, Isabella and Guido decided to celebrate their parents 40th wedding anniversary by making a single vineyard wine from the parcel next to the church.

The wine is macerated for 49 days in wooden vats and then aged for fives years in vats and large chestnut barrels.

 

When the vintage allows, Ar. Pe. Pe. produces a late-harvest wine made in a Sforzato style.

 

Sassella `Ultima Raggi` Riserva

"Ultimi Raggi" is a throwback to the way in which sforzato was once made in Valtellina. The fruit is harvested last, giving the overripe fruit time to desiccate on the vine instead of being dried after picking. The parcel chosen for the Ultimi Raggi is one on the highest part of the Sassella zone on an elevation of almost 2,000 feet (600 meters) above sea level. Sourcing the fruit from such a high elevation parcel brings a sense of balance to the overripe fruit.

The wine is fermented in stainless steel before it is aged for six months in tonneaux and at least six months in bottle before being released.