Arpepe's Rosso di Valtellina was born in the summer of 2003, a year too hot to produce long-lasting wines. It was decided to produce a wine that in its youth would give great drinking satisfaction, without aiming for longevity, "with a free and carefree character", as the company itself defines it. We are on vineyards at 350-400 metres above sea level, with South East exposure. In the 2015 vintage, the harvest was on 12 October. Vinification and maceration take place in wooden vats for a long and slow period, around 100 days, in 50 hectolitres wooden vats. The wine then matures for 9 months in vats of the same capacity, cement and bottle.

Arpepe's Rosso di Valtellina enters the glass with a sparkling crystalline red, between ruby and garnet. The nose is to be breathed deeply, fresh from balsams and scented with dried flowers. The mouth is very fresh and thirst-quenching; every component, every muscle is in balance. To drink by the litre, without restraint, and accompany with traditional Valtellina salami, from salami di testa, culatello, bresaola, or even with the rough delicious pizzocheri.