Agricola Brandini – Chef Luca Zecchin

Visit to Agricola Brandini.
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 Luca Zecchin, created to highlight the territory in every detail.

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 Brandini winery, exploring its history and production philosophy
• Tasting of the winery’s wines
• Gourmet aperitif with chef Luca Zecchin

THE WINERY
AGRICOLA BRANDINI

We have always believed that organic is a way of life rather than a method of production, we believe in the importance of this philosophy in order to leave the ground in better conditions than we found it. Our grapes are grown in full respect of the wonderful land that hosts us, of the people who work there and of the consumer who choose us. Sometimes, to follow an ideal, one must have the courage to face more difficult paths.

We produce wines that are an expression of the territory in full respect of the Langa tradition. We follow step by step the transformation of grapes into wine thanks to the attention of our winemakers and the use of the best technologies. At the center of all our choices is the search for the highest quality, from the vineyard to the bottle. We devote great care and attention to our vines, we cultivate with a sense of the measure to get the best grapes possible. Each land has very different characteristics and expressions, so we chose to extend our 18 hectares between La Morra, Serralunga d’Alba, Monforte d’Alba We grow different vines and in 2015 we completed the selection of our 4 Barolo Crus: R56 (Brandini), Annunziata, Meriame, Cerretta.

THE CHEF
LUCA ZECCHIN

Chef Luca Zecchin was a student of the esteemed and unforgettable Lidia Alciati, from whom he learned the timeless recipes of the great classics of Piedmontese cuisine.
With 20 years of Michelin-starred experience, he is now more committed than ever to exploring a new culinary vision focused on sustainability, lightness, and refinement, offering an experience that goes beyond the plate.
Special attention is given to the selection of high-quality, sustainable ingredients from local Piedmontese farms — from certified semi-wild mountain-raised meats, to regionally sourced fish, and vegetables from our organic and biodynamic garden.
In 2024, the restaurant Coltivare, led by Chef Luca Zecchin, was awarded the Michelin Green Star, and in 2025 received the prestigious “Passion Dessert” recognition from the Michelin Guide. This award celebrates excellence in pastry and highlights the talent of the finest pastry chefs.

COLTIVARE – La Morra