“I praise the excellent people from Bergamo for growing their vines in such powerful lands”: in the mid-sixteenth Century the agronomist from Brescia Agostino Gallo commended the viticulture of Bergamo’s territory.
The Valcalepio vine varieties grow across approximately 900 hectares of land between the Adda River and the Iseo Lake, along the piedmont hills: a huge green territory characterized by beautiful rows of vines.
Did you know that there are four types of Valcalepio wine? White, red, red reserve and Muscat passito.
Valcalepio D.O.C. WHITE from Pinot Blanc, Pinot Gris and Chardonnay grapes, gently pressed and fermented at controlled temperature; its aging lasts three months and is carried out in steel casks. Then the wine is bottled. It is straw-yellow, its fragrance reminds of fruits and flowers. It is perfect when served as aperitif and with fish dishes.
Valcalepio D.O.C. RED from Cabernet Sauvignon and Merlot grapes; it is the so-called Bordeaux blending. It ages in big oak barrels over at least three months: afterwards it ages three months more in bottle. Its perfect pairing comes with Bergamo’s traditional dishes, first courses, polenta, meat, cold cuts and cheeses.
Valcalepio D.O.C. ROSSO RISERVA –RED RESERVE. It is some kind of “evolution” of Valcalepio Rosso and it is produced only when the vintage is most suitable for an aging in oak barrels over three years, followed by one year more in bottle. Rich and balanced at the same time, it is delicious with ripened cheese, meat, roasts and game.
Valcalepio D.O.C. MOSCATO PASSITO - RAISIN WINE MUSCAT. It is made with the local grape variety of Moscato di Scanzo (red aromatic berry) in the territory outside the Scanzorosciate Municipality.
The selected grapes are placed to dry for a minimum time of three weeks. Afterwards, the red winemaking takes place, with maceration of the peels. The slow fermentation stops when the alcohol content gets to 15 degrees. Valcalepio D.O.C. Moscato Passito can only be sold starting from the month of May of the second year after the grape harvest.
Its perfume is intense and persistent, its taste is quite sweet. It is an excellent match with blue cheese or ripened cheese, and even with dry patisserie.
“I praise the excellent people from Bergamo for growing their vines in such powerful lands”: in the mid-sixteenth Century the agronomist from Brescia Agostino Gallo commended the viticulture of Bergamo’s territory.
The Valcalepio vine varieties grow across approximately 900 hectares of land between the Adda River and the Iseo Lake, along the piedmont hills: a huge green territory characterized by beautiful rows of vines.
Did you know that there are four types of Valcalepio wine? White, red, red reserve and Muscat passito.
Valcalepio D.O.C. WHITE from Pinot Blanc, Pinot Gris and Chardonnay grapes, gently pressed and fermented at controlled temperature; its aging lasts three months and is carried out in steel casks. Then the wine is bottled. It is straw-yellow, its fragrance reminds of fruits and flowers. It is perfect when served as aperitif and with fish dishes.
Valcalepio D.O.C. RED from Cabernet Sauvignon and Merlot grapes; it is the so-called Bordeaux blending. It ages in big oak barrels over at least three months: afterwards it ages three months more in bottle. Its perfect pairing comes with Bergamo’s traditional dishes, first courses, polenta, meat, cold cuts and cheeses.
Valcalepio D.O.C. ROSSO RISERVA –RED RESERVE. It is some kind of “evolution” of Valcalepio Rosso and it is produced only when the vintage is most suitable for an aging in oak barrels over three years, followed by one year more in bottle. Rich and balanced at the same time, it is delicious with ripened cheese, meat, roasts and game.
Valcalepio D.O.C. MOSCATO PASSITO - RAISIN WINE MUSCAT. It is made with the local grape variety of Moscato di Scanzo (red aromatic berry) in the territory outside the Scanzorosciate Municipality.
The selected grapes are placed to dry for a minimum time of three weeks. Afterwards, the red winemaking takes place, with maceration of the peels. The slow fermentation stops when the alcohol content gets to 15 degrees. Valcalepio D.O.C. Moscato Passito can only be sold starting from the month of May of the second year after the grape harvest.
Its perfume is intense and persistent, its taste is quite sweet. It is an excellent match with blue cheese or ripened cheese, and even with dry patisserie.
Bartolomeo Colleoni was a famous Italian war leader (Solza, 1395; Malpaga, 1475) who always remained devoted to the territory of Bergamo. He served both Milan and Venice. His family owned an outstanding amount of properties between the Adda River and the Oglio River. He built the Colleoni Chapel in Bergamo Upper Town and the Parish Church of Sant’Agata in Martinengo. His civic engagement was remarkable, too: in fact, he established the assistance association Luogo Pio della Pietà Istituto Bartolomeo Colleoni, which still exists.
