Vinum in the winery: the Astemia Pentita

Vinum in the winery is an experience designed to meet the needs of wine tourists and gourmets.

With Vinum in cantina you have the opportunity to visit some of the most important wineries in Langhe, Roero and Monferrato selected by great chefs who, at the end of the tour, will prepare a special aperitif paired with the host winery’s wine.

The experience is complete with a round-trip shuttle service from Alba.

Visit

At the end of the tour you can enjoy an aperitif prepared by chef Luigi Taglienti.

The visit includes:

• Round-trip shuttle transfer departing from Alba (Medford Square, 3) at 3:30 p.m. and returning about 6:30 p.m.
• Aperitif with the chef
• Guided tour of the winery

Aperitif menu

Raspberry, harissa butter and tarragon
Blooming zucchini with white sea bass
Cookie financier, lemon and pears
Tomato puree, red fruits and red spices
Scallop, sea chlorophyll
Bombolone steak tartare

The winery

Astemia Pentita stands where the Cannubi ridge, among the area’s most prized crus, begins to climb toward Barolo.

For Sandra Vezza, born and raised in the hills of the Langhe, meeting wine was a magical falling in love.

And for a now repentant teetotaler like her, this mature and intense spark of passion was the compass that guided her to identify, for her winery, Barolo.

A place where he became well acquainted with the magnificent expression that in this specific area the soil can give back.

Inside a bottle of Astemia Pentita wine are sublimated and treasured the flickers of time, the yearning of the rains, the steadiness of warm days, the freshness of spring and the silence of long winters, but above all the orchestral work of those who face the vineyard and its secrets.

‘Astemia Pentita’ thus declines the alchemy of immutable values and human and natural variables in the same style as Sandra Vezza, who makes her motto “dynamic even when still” a mantra that represents her journey between art and business, now celebrated in her wine.

The chef

How Chef Luigi Taglienti tells his story:

I am Ligurian, by birth and by fact, but my family has varied origins that cover much of this wonderful country that is Italy. Very early and romantically I realized that I was going to be a cook. The great Italian chefs passed on to me the love of raw material, the great French chefs the importance of knowing how to transform it and the classic basic techniques, the great Spanish, Nordic and South American chefs the importance that one can and should dare everything in the kitchen, just possessing important ideas and insights, putting oneself out there and defining one’s own style, recognizable and inimitable. My cooking is based on intuition, sensitivity and the ability to read the raw material with the added use of technique to arrive at a final idea, never to conceive it. My offerings are able to appeal to a cross-section of audiences, from the curious person eager to learn and know about haute cuisine, to the most experienced wine and food critic, working on 4 very different yet extremely consistent cooking styles. My dishes come from instinct, they come out already imagined somewhere and with a story to tell. It is a creative process that weaves together all my history and all my passion for this work. Tradition, modernity, lightness and territory are the real ingredients of my cuisine. I don’t just imagine dishes to be enjoyed. Without taking risks, my work and projects could not evolve and ideas would inevitably deteriorate. Every now and then I feel that I have to dare, to explore new paths that sometimes lead me to beautiful experiences or to manifest what people recognize as new.