Casa di Langa occupies the crest of a Langhe hillside in the Cuneo province of Piedmont — a UNESCO World Heritage wine landscape that stretches between the Alps and the Apennines across a topography shaped entirely by vine, hazelnut, and the particular limestone-clay soil that produces Barolo and Barbaresco, Italy's two most celebrated red wines. The estate is 45 minutes south of Turin Airport and 20 minutes from Alba, the undisputed capital of the white truffle world and home to Piazza Duomo, chef Enrico Crippa's three-Michelin-star restaurant.
The Private Vineyard Villa at Casa di Langa is a six-bedroom standalone estate designed in the Piedmontese vernacular — natural stone, reclaimed timber, and the warm terracotta palette of the Langhe farmhouse tradition — with floor-to-ceiling glazing that brings the vineyard panorama inside every room. A private pool faces south across the rolling hills toward the Barolo zone. The estate's farm and kitchen garden supply the Michelin-recognized Il Ristorante Fàula, where chef Marco Giraudo's menu is built entirely around the Langhe's seasonal cycle: white truffles from October to December, spring asparagus, summer tomatoes, autumn porcini, and the Fassona beef that Piedmont has produced for centuries.
The Langhe truffle season — October through January — is the most extraordinary time to visit: the white truffle (Tuber magnatum) found in the oak and hazelnut woodland around Alba is the world's most expensive food by weight, available nowhere else on earth in the quality and abundance that the Langhe soil produces. The estate's concierge connects guests directly with the region's most celebrated tartufai, whose dogs — trained from puppyhood to the specific scent of Tuber magnatum — locate truffles in the early morning woodland before the day's light strengthens.
The Private Vineyard Villa at Casa di Langa is a six-bedroom standalone estate constructed in the Piedmontese architectural tradition — natural limestone quarried from the Langhe hills, reclaimed oak timber, handmade terracotta tiles, and the sensory warmth of a building that has been designed to age with the landscape rather than stand apart from it. Floor-to-ceiling glazing in every room frames the vineyard panorama: rows of Nebbiolo and Dolcetto vines descending the south-facing slope toward the Tanaro valley, with the Alps visible on clear mornings and the Langa hilltop villages of Barolo and La Morra on the western ridge.
The villa's private pool is positioned on the estate's southern terrace, facing the full breadth of the Barolo zone. A covered outdoor dining area beside the pool is used for al fresco lunches and private dinners when the Langhe weather permits — typically from April through October, and on the clearer days of the truffle season. The estate's kitchen garden, tended by the hotel's team, supplies the villa's kitchen and Il Ristorante Fàula with seasonal vegetables, herbs, and the edible flowers that appear on chef Marco Giraudo's menus throughout the year.
Casa di Langa's concierge programme is the villa's most important facility: a direct connection to the Langhe's hidden network of tartufai, Barolo producers, and the network of artisans and craftspeople who make Piedmont's material culture — pasta makers, cheese producers, and the Fassona cattle farmers whose beef is the foundation of the Piedmontese table. Every element of the Richseen programme is arranged through this concierge infrastructure: the truffle hunt departure time, the Barolo masterclass cellar, the Piazza Duomo reservation, and the cooking workshop ingredients gathered that morning from the estate's farm.
Il Ristorante Fàula is the culinary centrepiece of Casa di Langa — a Michelin-recognized kitchen positioned on the estate's main terrace with panoramic views across the Barolo vineyards and, on clear evenings, the distant line of the Alps. Chef Marco Giraudo's menu is an annual document of the Langhe's seasonal cycle: spring brings the first local asparagus and the season's last black truffles; summer introduces the estate's kitchen garden vegetables and the small fish of the Tanaro river; autumn opens with porcini from the hillside woodland and the first white truffle shavings; winter is defined entirely by Tuber magnatum, the most precious ingredient in Italian cuisine.
Piazza Duomo in Alba — chef Enrico Crippa's three-Michelin-star restaurant — is 20 minutes from Casa di Langa and represents the apex of the Piedmontese culinary tradition. Crippa's kitchen produces one of Italy's most celebrated tasting menus: Piedmontese ingredients — Fassona beef, Castelmagno cheese, Barbaresco wine, white truffle — treated with the precision and intelligence of a chef who trained with Gualtiero Marchesi and Ferran Adrià before returning to the Langhe. The Piazza Duomo lunch on the third day — included in Richseen's programme — is pre-arranged by the estate concierge; reservations require several weeks of advance notice.
The Piedmont cooking workshop on the third afternoon provides the counterpoint to the Michelin experience: a hands-on session in the estate's kitchen with one of Casa di Langa's chefs, focused on the Langhe's fundamental dishes — tajarin with white truffle, vitello tonnato, bunet — using ingredients gathered that morning from the estate farm and the Cherasco market. The farewell dinner on the fourth evening brings the truffle programme to its conclusion: a private dinner in the villa designed around the season's finest Tuber magnatum, with Barolo from the estate's cellar chosen to match.
Every day at Casa di Langa moves to the rhythm of the Langhe season — the truffle hunt at dawn, the vineyard rows at midday, the Barolo cellar in the afternoon, and the estate kitchen as the light fades over the hills toward Alba. The landscape itself is the programme.
White truffle season runs October through January, with peak availability in November. The rest of the year, the estate's cooking programme and Barolo masterclass remain fully operational. Piazza Duomo requires advance reservation — Richseen books before departure.
Casa di Langa is the only luxury estate in the Langhe that combines a Michelin-recognized on-estate restaurant, direct access to certified white truffle hunting, and a concierge network reaching the greatest Barolo producers and Alba's three-Michelin-star kitchen — all within a UNESCO Heritage landscape that produces two of Italy's most celebrated wines. No other Piedmont property assembles these elements at this level.
Casa di Langa is a luxury estate set within the Langhe hills of Piedmont — Italy's most celebrated wine and gastronomy region, a UNESCO World Heritage landscape of rolling vineyards, medieval hilltop villages, and the world's finest white truffle territory. The estate occupies a commanding position above the Tanaro valley, with uninterrupted views across the Barolo and Barbaresco zones toward the Alps.
The Private Vineyard Villa accommodates up to six guests within a standalone estate that combines the architectural warmth of Piedmontese stone and timber with contemporary luxury. Every room faces the vineyards, and the estate's own farm and kitchen garden supply the Michelin-recognized Il Ristorante Fàula with the produce that defines the Langhe culinary tradition: seasonal vegetables, local cheeses, Fassona beef, and the white truffles for which Alba is renowned.
Casa di Langa holds Preferred Hotels L.V.X. classification and Michelin recognition, and is a Beyond Green certified property — a commitment to sustainable hospitality that honours the agricultural landscape it inhabits. The estate's concierge programme connects guests directly with the most celebrated truffle hunters, Barolo producers, and Michelin-starred kitchens of the Langhe.
All components are fully flexible — this is a curated starting point, refined with your Richseen specialist prior to confirmation.