Cantina Ar.Pe.Pe.

Riserva Vigna Regina Sassella Valtellina Superiore Nebbiolo

9.361 ratings
9.527 pro ratings
Valtellina, Sondrio, Lombardia, Italy
Nebbiolo
Lamb, Goose, Potato, Baking Spices, Beans & Peas, Hard Cheese, Turkey, Beef, Pasta, Salami & Prosciutto, Tomato-Based, Soft Cheese, Chicken, Veal, White Rice, Herbs, Mushrooms, Pungent Cheese, Pork, Game, Exotic Spices, Chili & Hot Spicy, Duck, Onion, Shallot, Garlic
Top Notes For
Tommy Fogarty

Owner Thomas Fogarty Winery

9.3

2001

2001

1 person found it helpfulMar 17th, 2018
Ehren Jordan

Owner/Winemaker Failla Wines

9.7

Yum!

Yum!

1 person found it helpfulJun 28th, 2014
Kirk Wallace

01, so far it has never disappointed. Seemingly fully mature now, but no sense of impending decline. Lucky lunch.

01, so far it has never disappointed. Seemingly fully mature now, but no sense of impending decline. Lucky lunch.

Nov 28th, 2015
Anne Zakin

President de Grazia Imports LLC

9.4

Delicate, youthful, expressive, delicious. Surprising. I love Nebbiolo but this was something else.

Delicate, youthful, expressive, delicious. Surprising. I love Nebbiolo but this was something else.

Aug 28th, 2015
Harley Carbery

Director of Wine, Mandalay Bay Resort & Casino and Delano Las Vegas

9.3

Very. Good.

Very. Good.

Aug 22nd, 2015
Terry Seal

Paired perfectly with bresaola from the same region.

Paired perfectly with bresaola from the same region.

Oct 24th, 2014
Seth Morgen Long

Broker • Arterberry Maresh / Winemaker • Morgen Long

9.9

Sassy Bitch

Sassy Bitch

May 31st, 2014
Eduardo Bolaños

Sommelier Terroni Downtown LA

9.2

For the win! #arpepe

For the win! #arpepe

May 8th, 2014
web bond

Sociale in SF

Sociale in SF

Sep 21st, 2013
Davis Smith

Sommelier Acquerello

9.3

Bottle of the Night: A version of Nebbiolo that doesn't get enough air time. Still ripe and fresh at 12 years old with the savory just starting to creep in. Acid > tannin

Bottle of the Night: A version of Nebbiolo that doesn't get enough air time. Still ripe and fresh at 12 years old with the savory just starting to creep in. Acid > tannin

Jun 11th, 2013