This is Bergamo’s wine par excellence and it is produced in the Valcalepio area.
In the hilly region comprised between the Adda River to the west and Lake Iseo to the east, there lie 900 hectares of Valcalepio vines: a huge green expanse characterised by regular vine rows.
Valcalepio DOC Red wine is obtained from Cabernet Sauvignon and Merlot grapes. This is an instance of the so-called “taglio bordolese”, i.e. the mixing of different grapes traditionally used to make Bordeaux wines. It is aged in large oak barrels for at least six months and then in the bottle for another three months.
It is an excellent choice for the typical dishes of Bergamo cuisine, ranging from first courses and polenta, to meat dishes, cured meats and cheeses.
Valcalepio DOC Rosso Riserva is the upgrade of Valcalepio Rosso. It is obtained from yields that are well suited to a three-year ageing process in oak barrels, after which the wine is aged for another year in the bottle.
This full-bodied but balanced wine is best accompanied by aged cheeses, meat dishes, roasts and game.