Ar.Pe.Pe. Rosso di Valtellina comes from several plots in Valtellina lying at an altitude of 350 to 400 metres and planted on granite and schist soils. They use environmentally-friendly agriculture and the yield is limited to 55 kg per hectare. Because the vines lie on a very steep hillside, the harvest is manual and carried on shoulders, in small baskets.
Once the grapes reach the winery, they are thoroughly selected and the Ar.Pe.Pe. Rosso di Valtellina wine begins production according to traditional methods. The grapes are firstly gently pressed and left to macerate for 90 days. Following spontaneous fermentation, the wine is racked in 50 hl foudres and aged there for 6 months before being bottled. A great way to discover a pure Nebbiolo made somewhere other than Barolo.