By Cesare Zucca

Podere Cavàga is a winery, guesthouse (agriturismo), and boutique farmstay tucked away in Foresto Sparso, in the province of Bergamo, Lombardy, in the hills south of Lake Iseo.

It sits on land developed by Andrea Mazzucchelli, an entrepreneur passionate about wine, who chose to celebrate and elevate his native countryside.

The estate offers guests tastings, cellar tours, forest-therapy walks, and lodging at Cavàga Foresteria—a modern building featuring a striking clay-red exterior next to the winery.

The 20 guest rooms feature panoramic views, high-end comforts, terraces, jacuzzi, and contemporary furnishings blended with heritage-style touches.

Guests also have access to a relaxation area featuring a sauna and massage services, a spacious lounge complete with a panoramic terrace

What about the 3 amazing star-domes scattered throughout the woods and vineyards for a unique night under the stars? An experience.. simply wonderfull !

Perched at around 600 meters above sea level, the vineyards benefit from a steady breeze that keeps the vines healthy through winter frosts and summer heat.

The Wines: Podere Cavàga produces a diverse range of bottles, including the Valcalepio Rosso Riserva “Foresto” (Cabernet Sauvignon and Merlot).

Various grape varieties are planted across the estate, including Franconia and Cabernet Sauvignon, alongside Merlot and Pinot Noir. Two hectares are dedicated exclusively to Chardonnay, grown at 453 meters above sea level—making it the highest vineyard in Lombardy dedicated to this variety.

Come harvest time, the hand-picked clusters are brought to the cellar in small crates for pressing. The Franconia and Chardonnay go into a small pneumatic press, and only the free-run juice—representing just 50% of the extraction—is reserved for the sparkling wine bases.

Other notable labels include Dharma (100% Merlot), Samatha (Merlot, Cabernet Sauvignon, Pinot Noir), Franciacorta Brut and Satèn, the Metodo Classico Blanc de Blancs “Quintessenza” and “Heritage Ancestrale,” as well as the Blanc de Noir Franconia Rosé—crafted from a variety native to the Bergamo area.

Extra Virgin Olive Oil
 The estate also produces a superb extra virgin olive oil. It is light-to-medium-fruity, well-balanced, and low in acidity, featuring subtle notes of fresh herbs, green almond, and a light peppery finish. Make sure to pick up a bottle, even though production is extremely limited since it is an artisanal product tied directly to their organic estate, quantities are small and primarily served during on-site tastings or sold directly at the cellar door and through select regional distributors.

Set in the evocative wine cellar illuminated purely by candlelight, the tasting is an authentic way to begin the evening.

Guests sample house-made wines and estate-produced olive oil paired with local cured meats, cheeses, fresh bread, and artisanal specialties.

There is no fixed menu here. Chef Irene Gabucci greets you directly at your table, asks about your preferences, and creates a tailored dish on the spot. Her creations highlight fresh produce from the estate’s expansive garden, which yields an endless variety of vegetables and legumes.

As a matter of fact, Irene has two big culinary loves: anything dough-based—a passion she’s been perfecting for years, spanning everything from artisan bread and focaccia to festive classics like colomba, panettone and those fabulous cakes she prepares for breakfast.

She has a huge soft spot for a great risotto, especially when it features whatever fresh veggies were picked that day, like her signature “Walk in the Woods” risotto made with crisp garden vegetables, creamy ricotta, and crispy pancetta.

This was followed by a delicate lake trout, lightly pan-seared and served over a smooth potato cream.

It’s a wonderful memory. I was about six years old and loved helping my mother, Maria, prepare eggplant parmigiana, crespelle (crepes), and fabulous homemade panzerotti stuffed with ricotta, spinach, tomato, and mozzarella. I remember that Mom couldn’t fry them fast enough—they would disappear in the blink of an eye! Perhaps that’s where my passion for leavened dough was born.”

At eighteen, I was introduced to a renowned Michelin-starred chef. I worked alongside him for twenty years, remaining behind the scenes. During that time, I studied relentlessly and specialized in leavened doughs—honing my crafts in pizza, focaccia, bread, and panettone.”

A starter culture (lievito madre) whose recipe I’ve carried with me for over twenty years as if it were my own child. Combine that with Type 1 whole-wheat flour, 90% hydration, 1.7% salt… and well, the rest is a secret!”

No, my home is right here at Cavàga. No matter what time a guest arrives—7, 8, 9, or 10 PM—I am always available to craft a custom menu featuring meat, fish, and fresh produce harvested that day.”

To my great surprise, the purple cabbages have already come in, which inspired today’s purple risotto.”

“Of course: stuffed cabbage rolls, caponata, and eggplant parmigiana.”

My mother’s signature dish: her spectacular stuffed mussels in tomato sauce. Absolutely unrivaled!”

Exploring the surroundings of the winery, Mazzucchelli discovered an abundance of wild juniper bushes and, in 2011, launched Gin Iseo using their berries—making it the first gin dedicated to Lake Iseo. In recent years, he has added Bitter Puro Cardinale and Elisir Misericordia to the spirits line.