The work
What I do.
Three ways to share a glass, a plate, and the Piedmont I know best.
Hosted tours
A day in the Langhe
Small groups, chosen cellars, unhurried pours. The Langhe as a local walks it — no coaches, no gift shops.
I spent my working life walking between Barolo, Barbaresco and the hills around Alba. The cellars I bring guests to are the ones I drink from myself — family estates with a generation or two behind them, winemakers who will pour you a glass and then pour themselves one alongside.
A typical day begins late morning at one cellar, breaks for a long lunch in a hostaria I have known for decades, and closes with a second estate in the afternoon light. Two wineries, never three — the point is the conversation, not the mileage.
Included
- Pickup and return from your hotel or villa in Piedmont
- Two private cellar visits with the winemakers
- A long lunch at a traditional hostaria
- Commentary in English or Italian throughout
Private & corporate
Tastings & events, on your ground
A sommelier-led tasting at your villa, company offsite or wedding weekend — designed around what you want guests to remember.
I bring the bottles, the stories and a quiet structure that turns a room of strangers into a table of friends by the second pour. A flight is usually six wines — a themed journey through a region, a grape, or a question ("why does a Nebbiolo from La Morra taste nothing like one from Serralunga?").
I've hosted evenings for private collectors, corporate boards, destination weddings and friends of friends. The price of a great tasting is never the wine — it's the hand on the bottle.
Included
- A six-wine tasting flight, curated to your theme
- Sommelier-led commentary for up to 24 guests
- All glassware, pouring service and materials
- Optional food pairing with a local chef
The farm table
Come to Melle
Tastings and fresh pasta classes at the farm in Borgata Biule — what the garden grows, what the cellar holds, and a long afternoon around the wooden board.
Borgata Biule sits above Melle in the Varaita valley, thirty minutes from the A6. We walk the garden, pull what is in season, and roll pasta on the old board — tajarin, ravioli del plin, agnolotti — the regional shapes, made by hand, with the wine chosen to match each.
The rhythm is slow on purpose. A morning class finishes around the table with what you've made. A tasting afternoon is four or five wines with garden food and no hurry. Couples, small groups, families welcome.
Included
- Walk through the working kitchen garden
- Hands-on fresh pasta class, old Piedmontese shapes
- Tasting of wines chosen to the menu
- Shared table, no hurry, seasonal ingredients