Ar.Pe.Pe Valtellina Superiore Grumello Nebbiolo Rocca de Piro 2022

Ar.Pe.Pe Grumello Rocca de Piro Valtellina Superiore is a finely etched, alpine expression of Nebbiolo, known locally as Chiavennasca. Grown on steep, terraced vineyards overlooking the historic Castel Grumello, this wine captures the elegance and tension that only high-altitude mountain viticulture can deliver. Named after the De Piro family, who owned the twin fortresses in the 14th century, it offers a beautiful bridge between Valtellina’s medieval heritage and a very contemporary sense of finesse.

Tasting Notes
In the glass, Grumello Rocca de Piro shows a luminous, transparent ruby garnet hue, typical of mountain Nebbiolo. The nose is precise and fragrant, with notes of crushed red cherry, wild strawberry and pomegranate layered over rose petals, violet, dried herbs, and hints of sweet spice and stone dust. On the palate, it is vibrant and finely structured, with a spine of fresh acidity and ultra-fine, chalky tannins. Flavors of red currant, sour cherry and blood orange peel mingle with nuances of alpine herbs, licorice root and a subtle savory mineral note that speaks clearly of its steep, rocky origins. The finish is long, lifted and mouthwatering, promising further complexity with time. While already approachable in its youth with a short aeration, this Valtellina Superiore has the balance and structure to age gracefully for 8–12 years, gaining more tertiary notes of dried flowers, underbrush and truffle.

Production
The Grumello vineyards sit on sun-exposed, stone-terraced slopes high above the town of Sondrio in Lombardy’s Valtellina, facing predominantly south and southeast. Here, Nebbiolo (Chiavennasca) grows in poor, sandy and rocky soils derived from granite and schist, which encourage deep root systems and naturally low yields. Ar.Pe.Pe harvests by hand, often in multiple passes, to ensure optimal ripeness across these dramatic, hard-to-work terraces. Grapes are carefully sorted and traditionally vinified with extended, gentle macerations to extract fine tannins rather than raw power. Fermentation typically takes place in large wooden vats with native yeasts, followed by aging in large neutral botti and bottle, allowing the delicate aromatics and mineral character to remain front and center without overt oak influence.

Food & Serving
This elegant, high-altitude Nebbiolo pairs beautifully with classic Northern Italian dishes such as saffron risotto, mushroom tagliatelle, polenta with braised veal or beef, and game birds like guinea fowl or duck. It also works well with alpine cheeses—Taleggio, Bitto, or aged Fontina—along with charcuterie and truffle-accented dishes. Serve at 16–18°C (60–65°F) to highlight its aromatic lift and fine structure. A brief decant of 30–60 minutes helps the wine open up its floral and spicy nuances, especially in its first few years after release.

Producer
Ar.Pe.Pe (short for Arturo Pelizzatti Perego) is one of Valtellina’s benchmark producers and a passionate guardian of traditional, mountain Nebbiolo. Founded in the 1980s by Arturo Pelizzatti Perego, the estate revived a historic family legacy, focusing on painstaking work in the heroic, hand-tended terraces of Sassella, Grumello and Inferno. Today, the Pelizzatti Perego family is widely respected for crafting some of the most refined and terroir-transparent Nebbiolos in Lombardy, using long macerations, large neutral casks and patient aging. Their wines have become reference points for Valtellina, showcasing the region’s capacity to rival more famous Nebbiolo appellations with a uniquely alpine, mineral-driven elegance.

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