Valcalepio DOC Rosso

Marly-limestone soils. South to south-west exposure. Altitude between 200 and 300 metres a.s.l. Plant density of 5000 vines/hectare. Merlot (Clones 180 and 181) and Cabernet Sauvignon (Clones 337 and 338) varieties. 41 B and Fercal rootstock chosen for their high resistance to active lime. Espalier vine training, with low spur pruning (cordon). 2 kilograms of production per plant. Harvested by hand in 15–18 kilogram crates.

Traditional de-stemming of the grapes. controlled-temperature fermentation (26–28° C) in stainless-steel tanks. Maceration for 6 days with 2 pump-overs/punch-downs per day. Malolactic fermentation in stainless steel. Maturation in large barrels and cement tanks for 6 months. Bottling followed by approximately 1 to 3 months resting in the glass.

Tasting notes:
Ruby red in colour. An intense aroma with hints of marasca cherry. A dry and warm flavour. A wine to accompany the full and rich range of traditional Italian starters, cheeses plus first and second courses. To be consumed at a temperature of 18–20° C. Ageing: 3–5 years.