Scanzo/Moscato di Scanzo
Detto anche Moscato di Scanzo
On the hills of Scanzorosciate, just east of Bergamo, a red-berried Muscat named after the village makes a small, sweet red DOCG. The slopes are brutally steep — gradients of 50 to 100 per cent are the norm — and the topsoil is thin over a marly rock the locals call sass de la luna, which crumbles in the sun but, left covered, forms limestone nodules that drills cannot break. Some plots were never planted because of the boulders, and old vines still bear fruit among them. The climate is mild enough for olives. Continua a leggere ↓
- Livello
- DOCG
- Regione
- Lombardia
Scanzo in breve
Moscato di Scanzo is made from Moscato di Scanzo alone. After picking, the grapes dry for at least 21 days, until their sugar reaches 280 grams a litre, and only 30 litres of wine may come from each 100 kilos. The wine ages at least two years and may not be sold before the first of November of the second year after the harvest; drying, winemaking, ageing and bottling must all happen within the commune.
Local tradition traces the grape back to pre-Roman times, and the old name of the village, Rosate, is read as ros — a bunch of grapes, a word still used in Bergamo dialect — joined to the Celtic ate, village. Scanzo became a DOC in 2002 and a DOCG in 2009.