Il Pettirosso Nebbiolo ARPEPE 1999. Since the Roman times the Valtellina has been the land of very important wine. The wine is obtained by hand selecting the best bunches of grapes and then leaving them to dry on wooden lattices placed inside a dry and well-aired room, the “Fruttaio”, for at least 110 days until the end of January. During this winter period the climate of the Valtellina does the rest of the work and thus favours the drying and shrinking of the bunches of grapes. At the end of January the grape has lost about 40% of its weight, the fruit has dried and the concentrated juice has developed unusual and very dense aromatic properties. After pressing, a slow fermentation period follows and at least 24 months ageing and refining, first in wood and then in bottles. Valtellina Sforzato is thus a unique expression of a vine, the Nebbiolo and the area of this fascinating Alpine valley. Valtellina Superiore is always made using Nebbiolo grapes and is divided into ...