Parmigiano, Organic Wine Tasting & Lunch Amid Medieval Hamlets

The village of Castell'Arquato reserves exciting discoveries, such as that of the exceptional immersion baptismal font, dug out of a single block of stone about two meters in diameter, belonging to the primitive Collegiate Church of Santa Maria (VII-VIII century) and the small cloister of the Collegiate, one of the most evocative and poetic corners of Castell'Arquato.

Transfer from Castell'Arquato to the organic Winery. A third generation organic wine producer who has always observed the best principles of production of organic, biodynamic, natural and vegan wines, awaits us on the slopes of Val D'Arda, characterized by clear soils, rich in marine fossils, testifying to the waters that covered the valley and lapped the Apennines during the Pliocene.

The visit to the vineyards and cellar is followed by a tasting of 5 wines accompanied by artisanal cured meats, cheeses, honey, homemade bread, dessert and coffee. Walking on the slopes where the vines are grown, we will listen to the sweet moan of the fossil shells breaking under our feet, the same ones Leonardo da Vinci spoke of in the Codex Leicester in 1482. Cold winters and never too hot summers, clear skies and fresh breezes, strong temperature variations between day and night are a blessing for vineyards and winemakers and manage to create a unique microclimate that allows you to respect the balance of nature.

Transfer from the organic Winery to Vigoleno. Our immersion in the scents and flavors of the Piacenza hills ends in the medieval hamlet of Vigoleno, built on top of an imposing rocky outcrop.

Walking through the winding streets of the village, between defensive walls, battlements, towers and bastions, you can breathe an indefinable atmosphere and you can enjoy breathtaking views of the surrounding hills covered with vineyards. A special tasting of Vin Santo di Vigoleno awaits us. Vin Santo di Vigoleno is one of the smallest DOC wines in Italy, with a production of 1500 liters per year, and is still today produced following ancient techniques handed down orally from father to son.