It is Bergamo’s wine par excellence, produced in the lands of Valcalepio.
In the foothills between the Adda River to the west and Lake Iseo to the east, Valcalepio vines are cultivated on an area of about 900 hectares: a huge green expanse designed by regular rows of vines.
Valcalepio DOC Rosso is made from Cabernet Sauvignon and Merlot grapes; it is the so-called “Bordeaux blend.” It is aged in large oak barrels for at least six months and another three months in the bottle.
Excellent when paired with typical Bergamo dishes, first courses, polenta, meats, cured meats and cheeses.
Valcalepio DOC Rosso Riserva is the evolution of Valcalepio Rosso and is made in vintages that have given a product that lends itself well to aging with maturation in oak barrels, protracted for three years, followed by another year of bottle aging.
Full-bodied but at the same time balanced, it goes well with aged cheeses, meat dishes, roasts and game.