Truffle Hunting Tour at Tenuta la Pergola - Cisterna d'Asti

The magic experience of the truffle hunting in the woods with the trifolau and his dog.

Truffle hunting Asti is an unmissable experience, during your holiday in Piedmont, Italy, allow yourself a few days to visit Asti and its surroundings, in fact the historic center of Asti is rich in historical monuments, churches and cathedrals.

Harvest Open Cellar 2019

Every weekend from September 14th to the end of October

Visits to the estate to see for yourself how the harvest works, from the vineyard to the cellar ..
Possibility of overnight stay at our Bed & Breakfast for a 360 ░ experience in the Terre Alfieri area

See you at 10.30 for tasting
at 12.30 for lunch
and at 15.00 for the visit to the vineyards and cellar with tasting
Different types of tasting:
Salami or Cheese Cutting board with 4 wines
Salami or Cheese Cutting board + plate with 5 wines
Appetizer tasting menu + first or second course + dessert with 3 wines pairing
Appetizer tasting menu + first course + second course + dessert with 4 wines pairing




Open Cellars in Harvest: September and October 2018 at Tenuta la Pergola Cisterna d'Asti

There is no better opportunity to organize a tour of the cellars: among flowering vineyards and scenic landscapes, you will discover the various souls of a product that never ceases to gather admirers and enthusiasts.
Open Cellars in Harvest: September and October 2018. In September / October the scent of grapes invites wine lovers in the Piedmont and wineries welcome you with tastings, lunches, competitions and rapulas in the vineyards.
Open Cellars has become over time a philosophy, a style of travel and discovery of the Italian wine territories, which sees, from year to year, more and more tourists, curious and enthusiastic approaching the cellars, eager to make a different experience from the common . In addition to the possibility of tasting wines and buying them directly from the farm, it is possible to enter the cellars to discover the secrets of winemaking and refining.
The Mtv Wineries offer a weekend of wine and food: tastings and culinary delights with lunches and dinners on the farmyard, snacks, hunting for food and wine treasures. There will be no "ad hoc" events in each Cellar: music, dances on the farmyard, art exhibitions, trekking in the vineyard, available and bike hire.

Sensory Tastings

A sensory journey through smell and taste: emotions, tastings and tastings at Tenuta la Pergola
Our tastings combine wine and tradition in one; the sensory cues of the tasting are told through the combination of local products with the soul of wine, which the guests have in the glass.
Our goal is to broaden the skills of judgment on wines, beyond appearances, using only smell and taste.
Guided tastings of white, rosé, novelli, red wines with different levels of refining and sparkling wines will be offered, providing the participants with the basic technical information necessary to be able to better interpret the organoleptic characteristics of the proposed wines.




The best Barbera of Asti and Superior Barbera of Asti

When we talk about the most cultivated grape variety in Piedmont, which only in the province of Alessandria and Asti reaches more than 5000 hectares of vineyards, which in addition to being in the history of this region (and not only) is also in the hearts of many fans and producers, we must proceed with leaden feet. First thing to do is to have an adequate number of wines in tasting and this was possible thanks to the Consortium Barbera d'Asti (a special thanks to Daniele Becchi) who sent us almost 140 wines to taste, divided in almost equal parts between Barbera d'Asti and Barbera d'Asti Superiore. A corollary of these twenty samples of Nice, of which we will speak separately. The second is to taste them by dedicating a lot, a lot of time.

Having done both things we can proceed with a fairly thoughtful judgment, but first let us pause for a moment on the main differences between Barbera d'Asti and Barbera d'Asti Superiore.

From the disciplinary point of view, the substantial diversity (in addition to a slight variation on the dry extract) is that the second must do at least one year of refinement of which 6 months in wood.

In reality there is much more difference between the two wines. The first is a fresh wine, almost never passed in wood, which is based on the fruit and the basic characteristics of the vine: medium body, important acidity, few tannins and almost never pungent. The second is a "big brother" to whom the use of homeopathic wood (large or small) is not supposed to confer those tannins that the vine does not have in large quantities, together with the power and possibility of aging.

We are therefore faced on the one hand by a young wine to be consumed within two to four years and on the other by a medium-long aging wine which should not be consumed preferably   dettaglio