The farming is extremely labor intensive, necessitated by the very steep, terraced slopes and treacherous terrain. Everything is done by hand and chemicals are eschewed. In the cellar the grapes, locally known as Chiavennasca, undergo a slow fermentation process with indiginous yeasts. Paolo then ages them in large, neutral oak barrels for as long as he thinks they need before bottling them. This could be 10 years or longer, and it means that the wines are generally ready to drink on release. Sound familiar? Yes, it is the same school of thought as Emanuele and Isabella at ARPEPE.This very old school winemaking serves to highlight the special terroir of Valtellina. The unique schiste soils that are found here combine with ancient volcanic material to create a spectacular and truly distinctive take on Nebbiolo. There are hints of blood orange and maraschino cherry, earth and soft, sweet tannins and alpine acidity. Through all of that is a core of iron minerality that speaks to the volcanic soil.
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