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The area of the Langhe is a treasure chest of flavours, a balanced mixture of tradition and innovation, old customs and modern techniques, that continues to draw its most precious gems from the earth: wine and truffles.
Wines from the Langhe


There are seven DOCG wines, including Barolo, the king of wines and wine of kings, and Barbaresco, the "prince" of vintage reds, and ten DOC wines, all obtained from a small group of highly prestigious autochthonous vines, such as nebbiolo (used to produce Barolo, Barbaresco, Nebbiolo), barbera, dolcetto, arneis and pelaverga, mostly used to produce wines made of a single grape variety.
No visit to the Langhe would be complete without a wine tasting at a producer's winery or a glass of wine from the collection of selected labels at a wine cellar.


Truffles


No less important is the truffle, the undisputed protagonist of the White Truffle Fair in Alba. Connoisseurs of this extremely rare hypogeal fungus come from around the world to attend the international event, which runs from the last week in September until the first week in November.
Cheese, mushrooms and meat


Award-winning restaurants, inns, taverns and wine bars always serve a rich selection of cheeses, a gastronomical tradition that becomes an event at the biennial Bra Cheese Festival. No typical menu could ever be without Murazzano, Raschera, Toma or Bra, in the Tenero and Duro versions.
Served on a wooden platter, with a touch of honey or cugnà (typical Piedmontese grape must preserve) and used in tasty, well-balanced recipes, Piedmontese cheeses are not the only local products to be savoured. Mushrooms, sausage from Bra (the only sausage made with veal only) and Piedmontese beef, the essential ingredient in ""carne cruda"" (raw meat) or braised beef, are other delights not to be missed.
And no journey to discover the tastes of Piedmont would be complete without a dessert made with hazelnuts: not any old hazelnut mind, but the ""tonda gentile"" IGP (Protected Geographical Location) hazelnut from Piedmont, the secret to a good hazelnut cake or the traditional bunet.