High in the Valtellina valley near the Swiss border, Arturo Pelizzatti Perego crafts Nebbiolo that rivals anything from Piedmont—softer than Barolo's power, but with compelling structure and depth. Wild yeast fermentation with a long two-month maceration in old chestnut tanks, followed by aging in chestnut casks, yields a wine of striking freshness: bright cherry, eucalyptus, and floral notes paired with raspberry, pine, and gentle peppery spice. No new oak means pure site expression.