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La Dolce Vita's Land of Barolo Tour
Tour Duration : 6 Days  Day 1:
INTRODUCING THE KING OF WINE AND WINE OF KINGS Passing by vineyards now gilded with their fall colors, we drive to our hotel in the center of Alba, the heart of Piedmont’s red wines and white truffles and our base for this first part of this tour. After a welcome snack, we’re off to our first tasting at the Elio Altare estate, a modernist in the production of Barolo, Piedmont’s most majestic and complex wine. We’ll then stop by the estate of Oddero for a sip of their traditional-style Barolo and a tour of their cellar. Next we go to one of the region’s impressive hilltop castles, the picturesque Castello di Grinzane Cavour, where regional wine judgings take place. At the base of this castle is a charming shop, where we’ll sample their range of grappas and their heavenly truffle butter. Dinner in Alba introduces us to the French-influenced cuisine of Piedmont, which features rice as much as pasta, butter as much as olive oil, and an endless array of appetizers, including bagna cauda, vegetables with a tasty garlic/anchovy dipping sauce. Day 2: A DAY AT THE RACES: THE PALIO (October tour only) Today centers around the Palio in Alba. In 1275, Asti was finally able to defeat its long-standing rival, Alba. While the citizens of Asti have since commemorated the event with an annual horse race, those in Alba instead stage a donkey race, complete with medieval pageantry. We’ll watch the procession and side shows, then root for our favorite shaggy steed. After the race, we’ll toast the winner at Fratelli Rivetti. a small family estate just outside of town. Their line of wines features an excellent Dolcetto, which is a snappy red wine that graces most piemontese dinner tables. Tonight dinner is on your own at one of Alba’s many fine restaurants. Day 3: DISCOVERING THE VINEYARDS OF LA MORRA Piedmont is home to numerous cheeses, among them toma and Bra. We’ll nibble samples after taking a tour of a small cheese factory, where we’ll watch the artisans at work. We’ll be sure to taste the cheese like the locals do — with a fragrant dessert wine, moscato passito, and honey. Our second stop is at Poderi Luigi Einaudi for a Dolcetto di Dogliani tasting — a perfect place to judge the area’s claim that it has the best Dolcetto of Piedmont. The afternoon estate visits start in La Morra, a commune whose slopes unquestionably produce some of the most esteemed Barolo. Our stops include Aldo Conterno and Renato Ratti, where we’ll sample both traditional wines and the new "Super Piedmonts." At Ratti’s estate, we’ll also visit the wine museum showcasing antique winemaking implements. The day winds up in the city of Barolo, where we’ll have a few more samples of this majestic king of red wines. Appropriately, dinner will feature risotto al barolo and perhaps conclude with another local specialty, hazelnut cake (torta di nocciole). Day 4: BARBARESCO IN DEPTH Today we start with dessert! We’ll visit a candy factory to see how they create torrone, a chewy nougat treat made from hazelnuts, one of Piedmont’s major crops. Before leaving the area to go to Asti, we’ll meet Giacomo Ascheri in his estate in Serralunga d’Alba and have a discussion about Piedmont viticulture as we try his highly-rated wines. Next we’ll travel through the rolling terrain of Barbaresco and visit this picturesque hilltop city. We’ll stop at the winery of Marchesi di Gresy for a talk with his wine master and a sample of its wonderful Barbaresco, another statuesque wine made from the nebbiolo grape. We’ll then settle into our new accommodations in the town of Asti, and dine in the city, the largest in Piedmont’s wine country.
MONFERRATO'S ANCIENT WINES Today we tour the medieval town and cathedral of Asti, famed for its sparkling spumante and more delicate cousin, Moscato d’Asti. After lunch, we head to the hills of Monferrato, where we’ll visit the Azienda Agricola Rollino Monzeglio, a rustic family-run estate that is working closely with the University of Turin on the revitalization of ancient grape types. We’ll also stop by the estate of Giacomo Bologna, producer of the famous Barbera, Bricco dell’ Uccellone. Our farewell dinner will be in the four-star restaurant da Guido, the pinnacle of piemontese cuisine, where we’ll sample local fare like agnolotti (a variation of ravioli), veal with a delicate tuna sauce (vitello tonnato), and the world’s best bread sticks — another piemontese invention. Day 6: BUON VIAGGIO! A shuttle to the Asti train station and assistance with your travel plans.
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