If you’ve been following our annual features, you already know the drill: every year we secure an allocation of Fratelli Alessandria’s Pelaverga, and every year it disappears almost instantly. The dilemma is that our annual allocation shrinks as wine geeks and Italian-centric sommeliers hunt down every available bottle of this hyper-rare indigenous grape. Growing across a tiny 20-hectare footprint on Earth, this is the ultimate poster child for a heady, intoxicatingly aromatic, lighter-bodied red designed to be served slightly chilled. The Alessandrias stand alone as the absolute gold standard for the variety, utilizing six distinct estate parcels on Verduno's unique marne di Sant'Agata soils (a complex mix of sand, clay, and limestone) to give this grape its signature lift and depth. It offers all the easy, breezy, translucent charm of Nebbiolo without any of the heavy, mouth-drying structure—delivering pure, crushable joy that drinks effortlessly upon release.
If you need a stylistic compass for a grape this rare, think of Pelaverga as the ultimate meeting point between a high-altitude Alpine red, top-flight cru Beaujolais, and Jura’s Poulsard—it possesses the translucent garnet hue and wild strawberry lift of Gamay, the pale ethereal delicacy of Poulsard, and the unmistakable cracked-white-pepper snap of Austrian Zweigelt or Northern Rhône Syrah. On the light-to-medium-bodied palate, it glides effortlessly with vibrant, mouthwatering acidity, feather-light tannins, and an addictive burst of white pepper, pink peppercorns, and high-toned red flowers that linger long on the finish. It is an insanely food-versatile red—soft tannins and bright minerality mean it effortlessly pivots from charcuterie boards and wood-fired Margherita pizza to roast duck, seared salmon, or spicy Thai pork. It’s the perfect wine to start the dinner and to set up a proper cellar Cru Barolo with the main course.
Why You'll Love It
- The quintessential expression of Verduno's famous, rare native grape.
- Vibrant and light-bodied with a thrilling signature nose of crushed peppercorns and red berries.
- Served with a light chill, it is an exceptionally food-friendly, refreshing alternative to Pinot Noir or Gamay.
How To Serve It
- Serve with a light chill between 54°F and 58°F.
- No decanting needed; open and serve immediately.
- Pour into burgundy stems to gather its fragrant, peppery bouquet.
- Pair with charcuterie, beef carpaccio, roasted poultry, or pasta with fresh tomatoes and herbs.
