2016 ARPEPE Rosso di Valtellina Magnum
This is alpine Nebbiolo like you’ve never had before — finessed, smooth, the more delicate side of the grape made famous for its power in Barolo. This bottling is from the 5th generation Ar.Pe.Pe estate in northern Italy’s Valtellina, Lombardy (on the border with Switzerland).
Sustainable farming practices and 4,000 cases produced annually.
- Tasting Notes strawberry, red cherry, hibiscus tea, white pepper, peppermint, leather
- Variety 100% Chiavennasca (Nebbiolo)
- Region Italy, Lombardy
- Volume 1.5L
- Alcohol Volume 12.5%
- Table Talk The terraced vineyards of ARPEPE are tucked in between the Orobic and Retic Alps just south of the Italian-Swiss border.
“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
Tucked in between the Orobic and Retic Alps just south of the Italian-Swiss border, you’ll find the terraced vineyards of ARPEPE. At the helm of this storied estate, located in the Grumello subzone of Valtellina in Lombardy, is the fifth generation of the Pelizzatti Perego family. The roots of this blue-chip estate go back to the 1860s, when the current generation’s great-great-grandfather Giovanni founded a successful winery in the area, then known only as “Pelizzatti.” Over 150 years of history have passed since then, including the dark days of the 1970s during which the current generation’s grandfather fell ill, and the family was forced to sell the Pelizzatti brand along with some of their vineyards. The more recent history of the estate is an almost deus-ex-machina turn of events: the family re-founded their company under the ARPEPE label in 1984, got back many of their proprietary vineyards from renters, and were able to reclaim their cellar in Grumello. Today, ARPEPE is widely recognized as the single best producer in the appellation (as well as a benchmark producer of Nebbiolo in general) and we couldn’t be more thrilled to bring them to our customers.
Related Items
-
2019 Domaine Alain Burguet Gevrey-Chambertin ‘Les Champeaux’ Premier Cru
This wine is for a Pinot Noir oenophile.
The ‘Les Champeaux’ premier cru vineyard was planted in 1987 on the northern edge of Gevrey-Chambertin. It’s located high up on the slope with south-east facing exposure which allows for slow and steady ripening. The result is a wine with great purity, structure and incredibly silky tannins.
Biodynamic farming practices, hand-harvested, native yeast fermentation, unfined/unfiltered, vegan-friendly, and only 75 cases produced.
-
2021 Oddero Barbera d’Alba
What we love about Barbera is how smooth, versatile and approachable it is. This stunning wine is perfectly suited, but not limited to all kinds of Italian fare. It will be a go-to pizza night and summer BBQ wine.
Organic farming practices, hand-harvested, and only 1,000 cases produced annually.
-
2022 Domaine Rougeot Père et Fils Bourgogne Passetoutgrain ‘Sans Sulfite’
This Pinot Noir/Gamay blend is a no brainer for lovers of easy-drinking reds. Both grapes are co-fermented to achieve ideal texture and balance within the wine. This wine is perfect with grilled fish and also goes well with curry dishes or anything with a little spice to it. Serve slightly chilled!
Biodynamic/organic farming practices, hand-harvested, native yeast fermentation, unfined/unfiltered, no added sulfites, minimal intervention winemaking.
-
2019 Stéphane Rousset Crozes-Hermitage ‘Les Mejeans’
Access this wine and get 15% off when you sign up for Club Argaux’s Seasonal Subscription!
Contrary to the very high prices found in Hermitage, Cornas, and Côte-Rôtie, wines from Crozes-Hermitage tend to fall at much more affordable price points—and are just as textured, complex, and delicious! This savory, food-friendly wine pairs perfectly with any meat dishes and this https://argaux.com/frenchy-lentils/
Organic and biodynamic farming practices, destemmed, and raised in a combination of 225 and 500-liter French oak barrels (very small amount of new oak used)