Visit to the Angelo Negro Winery.
An afternoon immersed in the magic of Roero: a winery to explore, the aromas of wines in evolution, and a signature aperitivo by chef Paolo Griffa, designed to enhance the territory in every detail.
Let yourself be guided on a journey that brings together storytelling, flavour, and landscape.
The experience includes:
- Shuttle transfer from Alba (Piazza Medford, 3 – Palazzo Mostre e Congressi “G. Morra”).
Departure at 4:00 PM, return around 7:00 PM. - Guided tour of the Angelo Negro winery, exploring its history and production philosophy
- Tasting of 3 wines
- Gourmet aperitif with chef Paolo Griffa
THE WINERY
ANGELO NEGRO
Seventeenth‑century documents already mention a small agricultural estate in the area of today’s Podere Perdaudin, a rural settlement that would become the heart of the winery.
It was here, in the early 1900s, that Angelo Negro—known as “Angelin”—was born. With limited means but great dedication, he began the family’s wine production.
Today, Azienda Agricola Angelo Negro e Figli is a solid and passionate family‑run estate, led by Giovanni together with his wife Maria Elisa and their children Gabriele, Angelo, Emanuela, and Giuseppe. Its nearly 70 hectares of vineyards, spread across Roero, Barbaresco, and Barolo, offer an extraordinary variety of soils and exposures.
From these hills come wines that combine history, identity, and character—wines that tell the story of more than three centuries of deep connection to the land.
THE CHEF
PAOLO GRIFFA
Born in 1991, from Piedmont, Paolo Griffa trained in some of the world’s top restaurants, including Combal Zero (Italy), Chateaubriand (France), and Studio (Denmark).
After serving as sous-chef at Piccolo Lago with Marco Sacco, he won the San Pellegrino Young Chef Award 2015 for Italy. He then joined Serge Vieira’s team (2 Michelin Stars) and, in 2017, became Executive Chef at the Grand Hotel Royal e Golf in Courmayeur, where he led the Petit Royal restaurant, earning his first Michelin Star in 2019.
In 2022, Griffa moved his Michelin-starred restaurant to the Caffè Nazionale in Aosta, an ambitious project that combines fine dining, haute pâtisserie, a salon de thé, and cocktail bar in a fully renovated historic venue. Today, AlCaffè Nazionale is a Michelin-starred restaurant offering a creative, contemporary cuisine deeply rooted in the Aosta Valley’s traditions.
His culinary style is known for its visual elegance, masterful use of vegetables, and a constant pursuit of balance and innovation, with tasting menus and à la carte dishes that reflect his witty and cultured gastronomic vision.
Paolo Griffa Al Caffè Nazionale – Aosta
WINES FOR TASTING
Roero Arneis DOCG Metodo Classico Dosage Zero Blanc de Blancs “Giovanni”
Roero Arneis DOCG Riserva “Sette Anni”
Roero DOCG Riserva “Sudisfà”
THE APERITIF
Mini Fassona tartare bun with chive mayonnaise
Crispy potato leaves with vinegar gel and lovage
Lentil‑flour tartlet with lentils and mushrooms
Fried eel bao with orange reduction and eel
Nordic bread with smoked trout and alpine butter
