"Wine and hazelnuts have shaped this land for centuries. We continue that work, adding hospitality as a way for others to participate in the rhythm of production."
A 45-hectare estate in the Langhe hills producing Barolo, Barbera, and Piedmont hazelnuts. The restored cascina offers five guest rooms overlooking the vineyards, while the farm kitchen serves what the land provides.
Farm Engine
The agricultural operation that drives this property. Production is the priority—what we grow, how we sell it, and what feeds the hospitality side.
Primary Production
External Sales
- Wine (Barolo DOCG, Barbera d'Alba)
- Hazelnuts (bulk to Ferrero network)
Vertical Brands
- Estate Barolo
- Nocciola spread
Hospitality Engine
How guests participate in this working operation. Lodging, food, and programs—all shaped by agricultural rhythms.
Lodging
Five rooms in the restored cascina, each overlooking vineyards or hazelnut groves
10 guests
Food & Beverage
Farm kitchen serving breakfast and four-course dinners featuring estate production
Programs
- Harvest participation (September-October)
- Pruning workshops (January-February)
- Truffle hunting excursions
Seasonal Rhythm
Open April through November, with special harvest stays in autumn
Operator Roles
Owner-led, operator-run. These positions carry real authority.
Estate Manager
hybridOversees daily operations across vineyard, orchard, and hospitality. Base salary plus percentage of wine sales.
Hospitality Lead
revenue-shareManages guest experience, kitchen coordination, and program delivery. Percentage of accommodation revenue.
Governance
- Owner group: 6 principals
- Farm and hospitality operated as separate entities
- Operator-led execution
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