Domenico Clerico Winery – Chef Luigi Taglienti

Visit to the Domenico Clerico Winery.
An afternoon immersed in the magic of the Langhe: a winery to explore, the aromas of wines in evolution, and a signature aperitivo by chef Luigi Taglienti, created to highlight the territory in every detail.

Let yourself be guided on a journey that blends storytelling, flavour, and landscape.

THE WINERY
DOMENICO CLERICO

The Domenico Clerico Winery was founded in Monforte d’Alba from a small family farm of 4–5 hectares, where grapes destined for the cooperative cellar were grown alongside fruit for local markets. In 1976, Domenico’s father asked him to take over the estate: together with his wife Giuliana, Domenico began a new path dedicated exclusively to viticulture.
From the very beginning, he chose to invest in the vineyards, convinced that only meticulous work among the rows could produce great wines. His growth involved acquiring some of the finest crus in the Langhe, progressively shaping the identity of a winery devoted to quality and deeply rooted in its territory.
Over the years, Domenico became a benchmark figure for Barolo—so influential that even an asteroid was named after him. After his passing, the project continues thanks to his wife Giuliana and the historic team, who carry forward his vision with the same passion and an eye toward the future.

THE CHEF
LUIGI TAGLIENTI

Luigi Taglienti, born in 1979, is a Ligurian chef who built his career alongside great masters and in international kitchens. After starting out with Ezio Santin and training between Italy and France, he earned his first Michelin star in 2007 at the restaurant Delle Antiche Contrade in Cuneo. A second star followed at Trussardi alla Scala in Milan (2012–2014), and a third at Lume, the restaurant he founded in 2016.
In 2022, he opened “Io Luigi Taglienti” in Piacenza, a personal project he led until 2025.

His award-winning and distinctive cuisine blends classical technique, intuition, and contemporary sensitivity, shaped by influences from Italian, French, and international culinary schools. Tradition, modernity, and creativity come together in dishes designed to engage a broad and curious audience.