In the wine valleys near Bergamo in Northern Italy, always the rules for the production of vino rosso Valcalepio remain the same and require that, in the spring following the vintage, the union of the two wines obtained by Cabernet Sauvignon and Merlot is to be made. When spring begins wines are assembled as indicated – 40 to 75% Merlot, 25 to 60% Cabernet to create Valcalepio rosso, an Italian “Bordeaux- style” blend. Such a mixture gives Valcalepio a special ruby red color and a pleasant scent. Soft yet spicy it goes with a variety of meats and cheeses, butter-based dishes and the polenta specialities of the region.
Little known in the United States, Valcalepio rosso is a great wine to inspire your inner Italian this Spring.