Piedmont (northern Italy) wine region tour · September 2028

(estimated travel dates - these are subject to change when 2028 flight details are available)

Join us in northern Italy: home to Nebbiolo, Barbera, Dolcetto, Cortese and Anreis grapes. Look forward to white and red wines produced from these indigenous grapes and take part in truffle hunting too!

Look forward to vineyard and winery tours and tastings where you'll see behind the scenes at wineries and taste some incredible Piedmont wines from both large producers and small, family owned and run vineyards as well as exciting food and wine experiences, Michelin star dining and much, much more! 

More about Piedmont and it's wines:

Piedmont (Piemonte in Italian, meaning 'at the foot of the mountain') is located in northwestern Italy, bordered by France and Switzerland. Nestled against the Alps, its microclimate - characterised by cold winters, warm summers, and morning autumn fogs (nebbia) - creating ideal conditions for viticulture.

Piedmont is widely considered Italy's counterpart to Burgundy, emphasising single varietal expressions, specific terroir distinctions, and strict classification standards. Notably, it produces no broad IGT wines - almost all production falls under DOC or DOCG status.

Red grape varieties

• Nebbiolo: The flagship red grape. Named after the local word for fog (nebbia), it produces pale, translucent wines with high acidity, assertive tannins, and complex aromas of cherry, dried rose, leather, and tar.

• Barbera: The most widely planted grape in Piedmont. It offers vibrant acidity with low tannins, producing juicy, dark-cherry and plum-forward wines. Key appellations include Barbera d'Asti and Barbera d'Alba.

• Dolcetto: Meaning "little sweet one" (referring to the grape's low acidity, not residual sugar). It yields dark, easy-drinking, fruity red wines with moderate tannins, intended to be enjoyed young.

White grape varieties

• Moscato Bianco: Used to make sweet, low-alcohol sparkling wines (Moscato d'Asti and Asti Spumante) using the tank method.

• Cortese: The grape behind well known Gavi, producing crisp, dry white wines with citrus, green apple, and mineral notes.

• Arneis: Native to the Roero hills, producing medium-bodied dry whites with stone fruit, pear, and floral aromas.

Truffles - and truffle hunting - in Piedmont!

Piedmont is the world's undisputed capital for wild truffles - most notably the prized White Truffle of Alba (Tuber magnatum pico).

Unlike black truffles, which can be cultivated in orchards, white truffles grow entirely in the wild underground, forming symbiotic relationships with tree roots like oak, hazelnut, poplar, and linden.

Truffle hunting (La Cerca) in Piedmont is an ancient craft, protected as UNESCO Intangible Cultural Heritage.

The Hunters & Dogs

• The Trifolau: Local hunters who possess secret maps passed down through generations. They often hunt at night or at dawn to hide their favourite spots from competitors and because dogs catch scents better in cool, damp air.

  
  

• The Dogs: Pigs were historically used, but they were banned in Italy because they damage the subterranean fungal roots (mycelium) and eat the truffles. Today, specially trained dogs (like the Lagotto Romagnolo breed) are used because they point to the location without eating the prize.

The Harvest Process

• Scenting: The dog sniffs out the gas emitted by mature truffles (usually buried 2 to 20 inches deep).

• Excavation: Once the dog marks the spot, the trifolau steps in with a small spade (zappino) to carefully unearth the truffle without bruising it.

• Soil restoration: The hunter carefully covers the hole back up with soil to preserve the mycelium for future seasons.

  
  

Culinary culture & festivals

Alba International White Truffle Fair: Held annually every weekend from October through December, bringing together Michelin-starred chefs, buyers, and visitors for live auctions, tastings, and market stalls.

Pairing rule: White truffles lose their aroma when cooked. They are shaved tableside using a specialized plane onto warm, fat-rich dishes like Tajarin (egg-rich Piedmontese pasta) or beef tartare (carne cruda), paired with local Barolo or Barbaresco wines.

We are so excited to take our guests truffle hunting and to enjoy an optional truffle based menu for one of our food and wine paring feature events during the tour!

Other Piedmontese cuisine relies heavily on rich meats, aged cheeses, earthy truffles, and butter or lard based sauces. Because 'what grows together goes together' the high acidity, variable tannins, and specific body of Barolo, Barbera, and Gavi match these regional specialties naturally:

Cortese: Fresh whites & antipasti.

Made from the Cortese grape, Gavi is dry, crisp, and high in acidity with notes of green apple, lemon zest, and wet stone minerality. It functions as an ideal palate cleanser for creamy or seafood-driven starters.

Classic regional dishes for Cortese

• Vitello Tonnato: Chilled, thinly sliced roasted veal topped with a creamy sauce of tuna, capers, anchovies, and egg yolks. Gavi’s mineral acidity refreshes the palate after the rich, savory tuna sauce.

• Liguria-Piedmont Seafood: Gavi sits near the border of Liguria, making it the classic pairing for pesto, grilled octopus, sea bass, or fried seafood (fritto misto di pesce).

• Risotto al Gavi: Local Carnaroli rice cooked directly with Gavi wine, vegetable stock, and Parmigiano-Reggiano or local fresh cheeses like Toma Piemontese.

• Insalata di Carne Cruda: Piedmontese beef tartare dressed simply with olive oil, lemon juice, salt, and pepper.

Barbera: High-Acid, Everyday Comfort Foods

Barbera features high natural acidity paired with low, soft tannins. This profile allows it to cut through rich, fatty, or tomato-based dishes without clashing or creating bitter metallic tastes.

Classic regional dishes for Barbera

• Agnolotti dal Plin: Traditional pinch-folded pasta stuffed with a mix of roasted meats (pork, veal, beef) and cabbage, tossed in butter and sage or meat pan drippings (suco). Barbera’s acidity cuts straight through the meat-and-butter richness.

• Bollito Misto: A classic winter feast featuring various boiled cuts of meat (beef brisket, veal calf's head, cotechino sausage) served with green sauce (bagnet verd).

• Bagna Cauda: A hot dip made from garlic, anchovies, and olive oil, served with raw and cooked vegetables (cardoons, peppers, cabbage). Barbera’s punchy fruit handles the intense garlic and salty anchovies.

• Salsiccia di Bra: Fresh veal and pork sausage, often eaten grilled or raw.

Barolo: Rich Meats, Truffles & Aged Cheeses

Barolo’s firm tannins, high acidity, and complex floral, tar, and dried-fruit profile demand dishes with high fat, rich protein, or earthy flavors to bind its astringency.

Classic regional dishes for Barolo:

• Tajarin al Tartufo Bianco d'Alba: Fine, rich egg-yolk pasta tossed in butter and shaved white truffles. The butter's fat binds the wine’s tannins, while the earthy white truffle aligns with Nebbiolo's savory undertones.

• Brasato al Barolo: Beef chuck or shoulder marinated and slow-braised for hours directly in Barolo wine, root vegetables, and herbs. The extended cooking breaks down gelatin and fat, matching the wine's intensity.

• Wild Game (Cinghiale or Capriolo): Braised wild boar or venison served with polenta.

• Castelmagno DOC: An aged, sharp, crumbly cow's-milk cheese from the Piedmontese Alps, often served with a drizzle of local chestnut honey.

More about us:

We believe in providing an intimate and personalised experience for our guests, making each event special, social and memorable.

We offer exceptional value and take you on vineyard visits which are curated exclusively for our guests, most of which are not available to the public. Wine and food pairing experiences are of course standard and we include Michelin star dining where available. Journey with a group of a maximum of 16 guests where you can indulge in delicious wines and scenery and enjoy the best accommodation available in each region. There’s always plenty of free time for guests to enjoy some down time too.

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You'll receive top-notch service from our three tour hosts at all times, prioritising your comfort and needs throughout. We have set out our expectations at our destinations that our guests should enjoy the experience without the pressure to buy on site and that many wines are available in the UK should you wish to buy independently on your return.

Karen & Andy Miraleis will lead this tour as always and our wine expert joining us will be Richard J Smith.

When can you book?

More information will be available for this tour in early 2028, subject to a sufficient advance register of interest. The five day tour will be planned around flights from Manchester airport to Turin with alternative flight options, where possible, from London. You can register your interest in the tour today on this page. We'll send details to your email address when the tour is released - registering your interest of course does not mean a commitment to book.

Please note these are estimated tour dates and are subject to change when 2028 flight details are made available.