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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 40+ hectares of working vineyards and rolling hills, the 39-room boutique hotel combines traditional Piedmontese design with sustainable practices thoughtfully threaded throughout the guest experience.

Thursday, May 13, 2021

16:00 GMT

Your Hosts

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Eva Codina,

General Manager

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Emanuela Carosso,

Sales Manager

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Pier Francesco,

Sommelier

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About Us

Luxury Through Sustainability

At Casa di Langa tradition is embraced with a foot in the past, and an eye on the future. It is a testimony to winegrowing and winemaking traditions, in a location celebrated for some of the finest wines and highest quality of Alba white truffles in the world.

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UNIQUE FACT

FACT SHEET

Casa di Langa, situated in the Piedmont region, sits on 40+ hectares 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 £372 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

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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.

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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!

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MEDIA RESOURCES

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Contact:

Global

Alexandra Avila

REYA Communications

alexandra@reyacommunications.com