Germano Angelo

€69.00 per person which includes the tasting of 4 different wines (including a Barolo and a Barolo Chinato) paired with the 4 lunch courses. An introduction to a range of wines: white, red, red for aging and fortified to taste the wines and grape varieties typical of the Langhe.

€69.00 appetizer, first course, main course, dessert winery and vineyard visit

Wines for tasting: Langhe Chardonnay, Barbera d'Alba, Barolo Tradizionale, Barolo Chinato

11:30 a.m. Tour of the winery, vineyards and production and aging rooms at Annunziata di La Morra.

The first part includes a visit to the historic Giachini vineyard, which surrounds the property, during which the various processes forgrowing vines are explained, from the vineyard you will then enter the garden and continue inside the winery through the various rooms dedicated to the processes of wine making and bottling, eventually reaching the final rooms of aging and display of the historic bottles in the 17th-century farmhouse that once belonged to the Bishop's Curia of Alba. You will visit one of the most historic wineries in the Barolo Langa, founded in 1908.
The visit begins at 11:30 a.m. and lasts about an hour.

1:00 pm Lunch with wine tasting in Barolo at the renovated historic winery

For the second part, we move to the historic center of Barolo, at what was, in the late 1800s the first social winery in Barolo and then the winery of theGermano family since the 1930s, where lunch is served with the selected wines. There are four courses and include a sampling of: an appetizer, a first course, a main course and a dessert, ideal for those who want to explore wine pairing while tasting many delicious dishes, each symbolizing a traditional recipe. The dishes, prepared with fresh produce from the farm Il Bosco delle Galline Volanti and other local farms make for a particularly authentic tasting with a focus on km0. The dishes, always seasonal, give the opportunity to range through the old Piedmontese food and wine culture. Our research aims at rediscovering recipes of yesteryear but selecting them with today's criteria: more lightand healthier ingredients, and bringing them back to a more credible peasant context (true Mediterranean cuisine). To give an example we make a backyard ragout because it is unlikely that families could afford beef, it is much more likely that they used poultry or rabbits. A cuisine that seeks to preserve a collective heritage. Each dish, as well as each wine, will be told in its organoleptic characteristics but also through the history and anecdotes behind it.

*Saturdays and Sundays from October to December have a higher cost as truffles and a vintage Barolo are on the menu.
. The cost is 10€ more per person.