This area is situated on both sides of Lago d'Iseo, near Bergamo. To the east of Bergamo the soil is a mixture of clay and chalk, while in the north it consists of shingle, shale, and slate.
The wines are made from ancient native grapes (Moscato di Scanzo, Merera, and Incrocio Terzi) and more modern varieties (Pinot Bianco, Pinot Grigio, Chardonnay, Merlot, Cabernet Sauvignon, and Cabernet Pranc). These wines are sold under the name of either Valcalepio Rosso (red) or Valcalepio Bianco (white) . Both types of wine are the realisation of a successful combination of tradition and modern methods. Valcalepio Rosso is chiefly made with Cabernet Sauvignon and Merlot to which the wine-maker adds various supplementary grapes.
The colour is usually ruby red with tinges of granite red. The bouquet is pleasing, vinous, and aromatic. The taste is dry and typical of the grapes used (black currant, pepper, and cherry). Riserva wines must be aged for at least three years and contain at least 12.5% alcohol. Drink at 57.2-60.8°F (14-16°C).
Valcalepio Bianco is usually made with Pinot Bianco, Chardonnay, and Pinot Grigio, in a variety of blends within these grapes. Each wine is unique but the best are intensely straw yellow and have a refined bouquet and a well-balanced and characteristic taste. Drink at 10-12°C (SO-S3.6°F).
Finally there is also the old-fashioned style Oscato Passito, which is of outstanding quality. Remember though that this is a sweet red wine that is ruby to cherry red, with hints of granite red. The nose is typical of red Moscato in its intensity and characteristic sensuality.
|The taste is sweet, but wellbalanced thanks to its fine acidity. Bitter notes of almond can be detected in the finish. This wine must be aged for at least eighteen months and contain at least 17% alcohol. Drinking temperature is 8- 12°C (46.4-S3.6°F ) depending on season and personal preference.|