The portrait of Colleoni, the most famous mercenary leader from Bergamo, is proof of the ambition to bring new life to Bergamo winemaking and propose a top-level wine.
Today Valcalepio is a bearer of history and passions.
Valcalepio Rosso DOC is of a more or less full ruby red colour with hues tending to garnet. It is made from Merlot and Cabernet Sauvignon grapes and has a maximum alcohol content of 12°.
Valcalepio Rosso aged for at least three years, of which at least one in oak casks, can carry the added name Riserva on the label.
When it is put on sale, after the period of ageing, which starts from 1st November after harvesting, Valcalepio Rosso Riserva must have a minimum total alcohol volume of 12.5%.
The production area for Valcalepio DOC is enclosed in the hilly strip that goes from lake Como to lake Iseo and includes the territory of the municipalities of Carobbio degli Angeli, Cenate Sotto, Credano, Entratico, Gandosso, Ranica, San Paolo d’Argon, Torre de’ Roveri, Villa di Serio, Villongo and other 41 municipalities to the west of lake Iseo, all in the province of Bergamo.
Valcalepio Rosso DOC is made from 40 to 75% grapes from Merlot vines and 25-60% Cabernet Sauvignon grapes.
A characteristic of the production of Valcalepio Rosso is its pure vinification of the two grapes which ripen with one or two weeks difference.
After pressing, the grapes are put to ferment and macerate together with the fruit debris in containers called fermentini. It is during this phase that skins and debris release the pigments that give the wine its red colour.
Svinatura is the next phase, when the fruit debris is separated from the must by decanting the wine into preserving vats. In these vats alcoholic fermentation is halted and malolactic fermentation begins due to the lowering of the temperature.
In this phase the wine undergoes a reduction in acidity and takes on stability, clarity and part of its typical organoleptic characteristics. At the end of separate vinification, at the beginning of the spring, the two wine masses are mixed (Bordeaux cold blending) in the percentages indicated by the regulations. Ageing is in oak casks for six months and for another six months in bottles.
The bottles must be kept horizontal on wooden racks; taking care that the temperature does not exceed 15°C and does not drop below 10°C and that humidity levels are always about 70-75%.
Valcalepio Rosso DOC has an ethereal, intense, pleasant, characteristic fragrance; its taste is dry, full, harmonious, persistent with a slight hint of black cherry.
Valcalepio Rosso DOC accompanies dishes of red and white meats, roast meats or game, polenta and flavoursome food.
It must be uncorked in advance and served at a temperature of 18°C in long wine glasses.
DOGLIO, is the Reserve of superior harmony was worthy of a particular "vestment": the bottles bear a different label for every vintage, but they alwais represent the work of a celebrated Lombardy artist.
Doglio is obtained from a selection of the best Cabernet Sauvignon e Merlot grapes in our vineyards.
This is followed by careful and pure vinification during the spring following the harvest.
The wines are also blended in variable propotions from year to year.
The aging in Allier oak casks lasts for three years.
The wine has a bright ruby red colour, an intense perfume, with ample complexity in the bouquet, which makes the remaining freshness of the marasca cherry surprising, together with the spicy scents from its long aging.
Thanks to its long period of refiniment, this wine has great softness and harmony.
Serve at 18° C.