Valcalepio DOC

History

Valcalepio represented the Renaissance of oenology in Bergamo.
Following an historical phase of wild industrialization a relentless abandon of the soils took place. In the middle of the Seventies tough some producers took the first steps towards a new and big adventure of Wine in Bergamo, a product boasting a long tradition dating back to Medieval time.

The centre of this project was Cantina Sociale Bergamasca that started in that period a series of experimental vinification with native grapes and enhancing grapes. These tests brought to the choice of the varieties selected for the DOC request.

1976 is a fundamental year in the history of Wine Production in Bergamo. In that year the law officially recognizing the DOC Valcalepio in its two varieties red and white was promulgated.

It was a brave choice for the time. The red was a blend of two important grapes: Merlot and Cabernet Sauvignon.
The white was a blend of White and Grey Pinot.
The agricultural structure of Bergamo region was rapidly evolving. The traditional sharecropping system left space to a more modern direct management of the vineyards. This permitted the birth of many small productive realities finding their right place in the emerging wine production world.

In such a context the creation of Consorzio Tutela Valcalepio represented an explosive element. Its aim was to unite all the different productive realities, to train the producers from a vine growing and wine productive point of view and to keep an eye on the small business development.

The badge of Bartolomeo Colleoni, the most famous conqueror from Bergamo, was chosen as a symbol to openly show the ambition of innovation in vine growing and wine production industry. The aim has always been to develop an oenology capable of conquer near and far markets and win over the competitors.

Since the birth of the DOC a great help came from the Chamber of Commerce and the Province Administration that supported the wineries in the necessary investments on productive structures and technologies.

In 1993 the regulation was changed and a new variety was introduces: Red Riserva. This variety is produced with the same blend as Valcalepio Rosso Doc but is marked by a more specific aging process. Another addition to the regulation was the recognition of Moscato Passito as a DOC Variety.

Valcalepio was the first wine gaining a product certification.
The passion and pragmatism typical of Bergamo people perfectly matches this project aimed at understanding the consumer’s expectations. All the organoleptic results of this analysis were added to Valcalepio regulation; a special committee composed of experts was created and an external authority was called to guarantee the link between the quality expected and the supplied one.
And here it is how certified Valcalepio was born.
In this choice it is easy to read the importance that consumer has to Bergamo producers. The aim is to create a long lasting and sure relationship between the producer and the consumer.

A special bottle is also created to contain Valcalepio. It is another important decision. The aim here is to give an immediate perception and recognition of Valcalepio on the shelves. It is a simble but recognizable bottle: simple like those who produce the wine it contains but special because it is marked with Colleoni badge. Only the Valcalepio certified by a special committee by Consorzio Tutela Valcalepio has the chance to use that bottle.

Let’s talk about the wines.

Wines

Valcalepio red DOC

It is the king of the DO, officially recognized in 1976.
Valcalepio Rosso Doc is a blend of Merlot and Cabernet Sauvignon grapes that due to their different ripening times are separately vinified.
At the beginning of spring the wines are blended following the Official Regulation: Merlot 40-75% and Cabernet 25-60%.
The wine then passes through a twelve-months long refinement period in barrels (at least six months in Oak barrels). It can be sold only on the 1st November of the consecutive year.

Valcalepio Rosso Doc has a ruby red color with granate nuances. Its perfume is intense with clear notes of sour black cherry. Its taste is dry, soft with a final harmonic and full sensation.

Its perfect match is with meat dishes, especially red or white meats, roasted meats, games dishes or cheeses.
Service temperature should be around 18 C° and it is better if served in the Valcalepio Glass.
Don’t call it Bordeaux: in Bergamo red wine is called Black!
Production of Grape 10 Ton/ha. Yield Grape/Wine 70%

Valcalepio red riserva DOC

Valcalepio soil is particularly apt to red wines production.
In some special cases the wine can take the name Riserva, if it has special characteristics linked to ripening and structure and only having passed through a three-years-long ageing process period. The Riserva shares the main characteristics of Valcalepio Rosso Doc but the aging process increases its structure and personality. It’s a strong, harmonic, elegant and easy-to-drink wine that perfectly matches meat dishes and cheeses.
The most sought characteristic here is harmony.

Valcalepio white DOC

It’s a blend of Chardonnay, White Pinot and Grey Pinot Grape (following the official regulation 55-80% White Pinot and/or Chardonnay, 20-45% Grey Pinot).
It has a straw yellow color and intense fruity perfumes deeply rooted in the original grapes used. It’s dry with a final sensation of extreme harmony.
It’s the perfect match to first courses with white sauces and fish dishes.
Service Temperature should be around 10 C°.
Production of Grape 9 Ton/ha. Yield Grape/Wine 70%

Valcalepio moscato passito DOC

It’s a red semi-dried wine composed of 100%Moscato di Scanzo grape grown, vinified and bottled out of Scanzorosciate municipality.
Moscato Di Scanzo is a native grape rediscovered in the ‘80s that has become a real myth due to its rarity.
Valcalepio Moscato Passito Doc is obtained through a long process. First of all, at the beginning of October, the grape is harvested and it is stored in the drying slot for at least 21 days.
At this point the grape can be vinified, first with a fermentation on the skin, then only with the must.
After a long fermentation process, the refinement phase starts. The wine can be sold only on the second year successive to the harvest.
It has a ruby red color and a strong dried rose perfume with clary, acacia honey, red berries notes. In some cases it is easy to spot also spicy tunes such as pepper and cinnamon.
It’s the perfect wine to drink at the end of the dinner with some dry pastries but it’s really interesting also when coupled to cheeses. Service temperature should be around 15 C°.
Production of Grape 6,5 Ton/ha. Yield Grape/Wine 40%

Production area

The grapes to produce the Valcalepio DOC wines have to be grown in these municipalities territory: and part of the administrative territory of these municipalities in Bergamo province: