Valcalepio DOC Rosso Riserva
Marly-limestone soils. South to south-east exposure. Altitude between 300 and 350 metres a.s.l. Plant density of 5500 vines/hectare. 40% Merlot (Clones 180 and 181) and 60% Cabernet Sauvignon (Clones 337 and 338). 41 B and Fercal rootstock selected for their high resistance to active lime. Espalier vine training with low spur pruning (cordon). 1 kilogram of production per plant. Harvested by hand in 15–18 kilogram crates.
Traditional de-stemming. Temperature-controlled fermentation (26–28° C) in stainless-steel tanks. Maceration for 20–25 days initially with 2 pump-overs/punch-downs per day then one. Separation of grape seeds. Malolactic fermentation in stainless steel. Maturation in French oak barriques (Allier, tronçais) for 14 months. Blending, bottling without filtration followed by approximately 5 to 7 months resting in the glass.
Intense ruby red colour, extensive and spicy aroma, dry and full-bodied flavour. An aristocratic wine ideal for accompanying roasts, red meats, braised dishes and game.
To be consumed at a temperature of 18–20° C. Ageing: 5–10 years.