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Valcalepio DOC

Description

“I praise the excellent Bergamasks who plant vines in powerful soils”: this is how the Brescian agronomist Agostino Gallo praised Bergamasque viticulture as early as the mid-16th century.
In the foothills between the Adda River to the west and Lake Iseo to the east, you can see Valcalepio vines cultivated on an area of about 900 hectares: a huge green expanse designed by regular rows.

Do you know how many types there are in ValCalepio?
Four: white, red, red reserve and moscato passito.

Valcalepio D.O.C. WHITE from Pinot Bianco, Pinot Grigio and Chardonnay grapes gently pressed and fermented at a controlled temperature; aging period of three months, usually in steel barrels. Bottling is then carried out. It has a light straw yellow color, fragrance with fruity and floral notes. Ideal as an aperitif and to accompany fish dishes.

Valcalepio D.O.C. RED made from Cabernet Sauvignon and Merlot grapes; this 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, cold cuts and cheeses.

Valcalepio D.O.C. ROSSO RISERVA. This is the evolution of Valcalepio Rosso and is made in vintages that have yielded 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.

Valcalepio D.O.C. MOSCATO PASSITO. It is made from the indigenous aromatic red grape variety Moscato di Scanzo, on land outside the municipality of Scanzorosciate.
Carefully selected grapes in the vineyard are placed in raisining for a minimum period of three weeks. This is followed by red vinification with skin maceration. The slow fermentation is stopped when the alcohol content reaches 15 degrees. Valcalepio D.O.C. Moscato Passito can be marketed from May of the second year following the harvest.

It has an intense and persistent aroma and moderately sweet flavor. It is excellent paired with blue or aged cheeses and dry pastries.

Curiosities

Bartolomeo Colleoni was a famous Italian condottiero (Solza, 1395; Malpaga, 1475) who always remained very attached to the territory of Bergamo. He was in the service of Venice and Milan.
His family owned immense real estate between the Adda and Oglio rivers. He had the Colleoni chapel built in Città Alta, the parish church of Sant’Agata in Martinengo, and his civic commitment was remarkable. In this regard he founded the Luogo Pio della Pietà Istituto Bartolomeo Colleoni, which still exists today.

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