Bergamo is a land rich in fine wine-making traditions.
Thanks to the privilege of its location, between the mountains and the plains, the area enjoys an ideal microclimate for the production of high-quality wines, such as Moscato di Scanzo, one of the smallest and most renowned DOCGs in Italy, and Valcalepio DOC.
Visiting Bergamo means immersing yourself in a food and wine journey: explore historic wineries, taste wines in picturesque vineyards and discover the authentic flavors of the area.
Valcalepio Doc, red and white, whose production range is Valcalepio wines are produced in the hills surrounding Bergamo, in a wide area ranging from 300 to 600 meters above sea level, on slopes well exposed to the sun. They represent an excellence of the Lombardy region. Valcalepio Rosso DOC, made from a skillful blend of Merlot and Cabernet Sauvignon, has a structured and harmonious taste, while Valcalepio Bianco DOC, made from Pinot Bianco, Chardonnay and Pinot Grigio, is fresh and aromatic. These wines, authentic expressions of local winemaking traditions, are perfect to discover during a visit to the area’s wineries. These are also areas of environmental value, where the Valcalepio Wine and Flavor Routes wind their way.
One of the most exclusive D.O.C.G. wines in Italy: its grape variety is grown in an area of only 31 hectares!
Rare and precious, it is absolutely worth trying!
Moscato di Scanzo Docg is a classic meditation wine whose vines are said to have been introduced by the Romans and perhaps before that by the Etruscans.
The municipality of Scanzorosciate is the only place where Moscato di Scanzo, a red berry muscat raisin wine, is produced.
With an enveloping and heady taste, it is soft, velvety and full-bodied on the palate.
You will recognize it just by seeing it, because of its warm ruby red color with purple highlights.
And who are the two characters depicted on the bottles in the logo of the Consortium of Moscato di Scanzo D.O.C.G.?
Simone da Scanzo and Alberico da Rosciate, after whom the territory cradle of this wine was named.
The grapes are made unique by the particular microclimate and limestone-marly formation on which the vines grow, which provides high minerality along with low water availability.
These characteristics are fundamental and make the grapes healthy, fragrant and rich in aroma.
The production specification is very strict.
Manual harvesting takes place between late September and mid-October, and the meticulously selected grapes are placed in natural drying on racks, in ventilated environments, for a minimum of 21 days.
The stalks are then removed and the grapes pressed, with a maximum wine yield of 30 percent.
Moscato is very demanding: it does not tolerate wood, so it is aged in glass and steel containers.
It can be marketed after at least two years from the harvest, starting November 1.
Tasting it, you will perceive complex and long persistent aroma and smell and hints of plum, jam, rosehip, morello cherry, clary sage and underbrush.
Even when young, this wine has notes of tobacco and chocolate that then evolve and amplify with aging.
