Valcalepio Wine Region

Valcalepio is a territory of Lombardy in northern Italy, established in 1976. It covers red-Cabernet Sauvignon-Merlot blends, whites based on Chardonnay or Pinot Bianco, and Moscato Passito dessert wines. The vineyard zone stretches over the hills in northern Lombardy that lie between Lakes Como and Iseo. Valcalepio is one of the famous wine sub-regions for wine lovers. Let's discover more about this beautiful wine region of Italy.

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History of Valcalepio Wine Region

Valcalepio DOC is classified into 3 types of wines: Red, White, and Moscato Passito. While Valcalepio DOC was developed in the 1970s, we have evidence of grape cultivation from centuries ago.1976 still defines Bergamo's wine scene, the year they received permission to call their wines Valcalepio DOC.

When the DOC was created at that time, the decision was bold: Red grape varieties were united with Merlot and Cabernet, while for the white it was codified to use Pinot Bianco and Pinot Grigio. The agricultural structures in Bergamo are undergoing a series of changes. Sharecropping has slowly given way to direct management, and many small and well-known productive realities emerged. This is happening in the context of a rapidly evolving wine industry.

The creation of the Valcalepio Protection Consortium was certainly a disruptive event in the wine region, especially because it involved local producers, who benefited from hands-on training in both winemaking and viticulture. The Chamber of Commerce and the Provincial Administration have helped bring these companies to the point of adapting production and trading to support them over the years.

Innovation became a priority in 1993, and it led to the addition of a new type of red wine. This type is aged more robustly than regular wines, and you can tell because it has an intense color. The introduction of the Moscato passito variety has also given added respect to other native types.

Terroir of Valcalepio Wine Region

There are various factors that affect the final flavor of wines, and these can differ between regions. These include soil composition, climate conditions, and winemaking techniques.

Some people don't know that the land most suited to wine production in the province of Bergamo can be divided into seven large macro areas, called " Seven Lands of the Bergamo area ". Each area is characterized by a particular type of soil and microclimate.

Eluvial soils originate from rocks, meaning they are formed and have been largely formed on and by the rock they come from. This type of soil generally maintains its mineral quality. with the exception of some alluvial origin in the Chiuduno area and along the banks of the Oglio River.

While over in the area northwest of Bergamo, you'll notice that they're mainly clays and clayey soils, but as you go east from here (up to Lake Iseo), you'll notice a lot more limestone formations.

The Bergamo area's climate can be broken down into 3 main types: the Eastern Hill, Western Hill, and Trescore Balneario (valley). For example, the valley may be more suited to growing red wines while the hills are better for white or rosé.

Grapes of of Valcalepio Wine Region

Valcalepio Rosso is always a blend of Merlot and Cabernet Sauvignon. To be distinguished as "Valcalepio Rosso," the wine must have at least 40% Merlot while Cabernet Sauvignon can account for no more than 60%.

For the white wine blend, Pinot Bianco and/or Chardonnay make up 55-80% of the component. Typically an obligatory supporting role for Pinot Grigio is sufficient for the remainder. Moscato Passito is very traditional and typical to the area and even has its own DOC title. Valcalepio also provides a black-skinned variant of Moscato labeled as Moscato di Scanzo.

Foot to pair with Valcalepio Wine

Branzi

"Branzi" is an Italian cheese made from Bruna Alpina cows' milk. The cows are fed a diet of herbs and grass, which gives "Branzi" its distinctive flavor. Although it was only made in the summer in the past, nowadays they're made all year round.

Branzi is typically aged for 4-6 months and develops a compact texture with a rich, intense flavor with hints of grass and hay. It pairs well with full-bodied red wines like Montepulciano, honey, pears, and black bread - or use Branzi to top off a slice of piping hot polen.

One of the most recognizable features of this cheese is its shape. It's traditionally made by molding the curds into a log and then pressing it to create a compact, dense texture with a rich, intense flavor. The cheese pairs well with full-bodied red wines like Montepulciano, honey, and pears.

Bernardo

Bernardo is an Italian cheese that originated in Lombardy. The cheese is made of full-fat cow's milk and will usually mature for 10 to 15 days. This fresh cheese is only available during summer and is made with saffron powder.

Underneath its thin and delicate outer layer, the avocado has a soft and sweet-smelling flesh. It has a very intense aroma and also subtle flavors. We recommend serving the bread with a drizzle of olive oil and crusty bread for that authentic stone oven experience. For wine, we recommend pairing it with a Valcalepio red or white wine.

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Frequently Asked Questions About Valcalepio Wine Region