Experience information
The tour includes a guided visit of the vineyard, the winemaking cellar, and the aging cellar, concluding with a tasting of five of our wines from various types, ranging from classic method sparkling wine to sweet passito, learning about the different production methods.
DURATION
2 H
WINES TASTING
1. Maximus Dosaggio Zero - classic method 90 months
2. Solemne – Bergamasca Bianco IGT
3. Imberghem - Bergamasca Franconia IGT
4. Soffio del Misma - Bergamasca Rosso IGT
5. Argo – Valcalepio Moscato Passito
PAIRINGS
Crostini with goat cheese and red onion jam and cooked must of Moscato Giallo
Selection of Bergamasque cold cuts
Selection of Bergamasque cheeses
Blue cheese
Dark chocolate
Tasting products
Imberghem - Franconia Bergamasca Igp
Soffio Del Misma - Bergamasca Igp
Solemne - Bergamasca Bianco Igp
Argo - Valcalepio Moscato Passito Doc
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Host information
The Pecis farm is located in San Paolo d'Argon, at the foot of the homonymous hill, 10 km from Bergamo. Driving along the former Tonale state road in the direction of Lovere, just past the village of San Paolo d'Argon, you can see on the left the Romanesque oratory of San Pietro delle Passere immersed in the vineyards of the farm.
It was born in the Eighties thanks to the ancient passion of Carlo Pecis and then inherited by his son Angelo, who currently runs it together with his wife Marialaura and his sons Massimo and Lorenzo.
The two and a half hectares of vineyards surrounding the church - land and church once owned by the monastery of San Paolo d'Argon - constitute the primitive nucleus of the company to which today the property located in Cenate Sotto has been added with another three hectares of vineyards.
The black grapes cultivated are Merlot, Cabernet Sauvignon, Franconia and Moscato di Scanzo while the white grapes are Pinot Bianco, Pinot Grigio, Chardonnay and Moscato giallo. Recently also Rebo and Petit Verdot have been planted.
The wine production is divided into three different lines: still wines, dessert wines and sparkling wines obtained with the classic method.
The cellar consists of two separate and facing bodies: one part is reserved for winemaking in which the traditional methods of processing musts and wines are integrated with new techniques. The other body is intended for the aging of wines (in wooden barrels, barriques and bottles) and storage. Adequate spaces are also available for the reception of visitors and for guided tastings.
Where the experience takes place
