Welcome to a
Virtual Tasting Through Piedmont's
Finest Wines & Experiences
This June, Casa di Langa, a new sustainable luxury hotel will open in the heart of northern Italy’s Piedmont region. Overlooking 100+ acres of working vineyards and rolling hills, the 39-room boutique hotel combines traditional Piedmontese design with sustainable practices thoughtfully threaded throughout the guest experience.
Tuesday, May 11, 2021
12:00 PM EST
Your Hosts
Eva Codina,
General Manager
Emanuela Carosso,
Sales Manager
Pier Francesco,
Sommelier
UNIQUE FACT
FACT SHEET
Casa di Langa, situated in the Piedmont region, sits on 100 acres of working vineyards and natural landscape. Guests can venture out to explore the neighboring UNESCO World Heritage designated area, home to some of the finest wines and white truffles in the world. Indulge in the best of Piedmont’s cuisine at Fàula Ristorante, where each dish is based on local ingredients, with great care and attention paid to sustainable agriculture and conservation practices.
LOCATION
Piedmont, Italy
OPENING
June 2021
PRICE
Starting at $526 per night
ACCOMMODATES
39 Rooms & Suites
AIRPORT
MXP, Milan
UNIQUE OFFERING
Casa di Langa boasts its own Contemporary Art Collection on property with over 80 pieces of museum quality art displayed throughout guest suites.
While Piedmont is known as the home of the beloved Nutella, it is also home to the annual Fall Truffle Fair every October and November.
SUSTAINABILITY
At Casa di Langa everything is ingrained with a deep respect for the natural world and its sustainable future. From a commitment to carbon neutrality to the use of 100% recycled water for irrigation, they are dedicated to creating a luxurious experience that cares for both guests and the environment. Forty beehives contribute to enhancing the biodiversity of the region while producing honey for the hotel.
Wine Tasting
Tasting Guide
Welcome to Piedmont
Tasting Guide
ALTA LANGA ZERO,
Enrico Serafino
WINE: ALTA LANGA ZERO
PRODUCER: ENRICO SERAFINO, Canale
GRAPE: 100% PINOT NOIR
RESIDUAL SUGAR: 0 GR/L
Winemaking:
FERMENTATION PROCESS: Grape bunches are hand-sorted on a vibrant table and softly pressed in a nitrogen inert environment with yield in freerun must of 45%. This process is “100% screw conveyor free” to handle grapes as gently as possible. The must is fermented in stainless steel vats at controlled temperature and kept 6 months on lees with bâtonnage.
SPARKLING METHOD: The foam formation is carried out according to the traditional method of fermentation in the bottle, with aging on lees for at least 72 months and late disgorgement. We proudly avoid any liqueur d’expédition realising ZERO as Pas Dosé.
RECIPE
Tajarin al Tartufo
Ingredients
-1250 g milled semolina
-250 g flour
-1000 g egg yolk ( around 55 egg yolks)
-150 g black truffle
Instructions
Weigh all ingredients separately. Carefully wash the truffle. Dry and finely chop with a knife.
Stir together the semolina and flour and arrange in a heap on a pastry board. Add egg yolks and minced truffle to the flour mix and knead by hand. Alternatively, you can use a mechanical pasta mixer.
Once the dough is uniform, cover with plastic wrap and let it rest for 2 hours at room temperature. Using a rolling pin, roll the dough to a thickness of 2/3 mm and cut the dough into strips, roughly 30 cm in length. Sprinkle the pasta with semolina and roll them lengthwise. Proceed by cutting the rolls into very fine strips and separate them with the help of your hands, uncoiling them delicately. Spread them out on a wooden board and let them dry overnight at room temperature. Turn them over to dry on the opposite side for another day. Once completely dried, store in airtight containers.
To enhance the flavor of the truffle, sauteè with alpine butter and grated medium-aged Parmigiano Reggiano.
Enjoy!
