The region has just been named the second-best wine region in Europe for 2027 by European Best Destinations, gaining an almost perfect score of 18.8 out of 20 for Wine Region Score and 9.7 out of 10 for Wine Excellence Experience Index. The first place went to Stajerska Slovenija in Slovenia.
Some might be surprised not to see Tuscany and the Chianti region in the top three – Chianti Rufina comes fifth, behind Ribeira Sacra in Spain and Kamptal in Austria – but I’m delighted to see Piedmont getting the attention it deserves.
The region is home to some of the most loved Italian wines and is a paradise for anyone who particularly enjoys red wine. Barolo is king, of course, but Barbaresco and the region’s Barbera and Nebbiolo reds are equally worth trying.
As much as I love the wine, the reason I keep coming back to the region year after year is the landscape – lush rolling hills, snow-capped mountains, historic villages and plenty of things to see and do. Every year, I make time for a truffle hunt – and the subsequent eating of the truffles – a different winery tour and a visit to a new village or castle, and somehow I have still only scratched the surface.
If you are looking for the perfect base for your road trip around the region, look no further than Borgo Monchiero. This hotel occupies a beautifully restored 18th-century monastery, complete with a historic church dating back to 1752, an outdoor pool, a lovely restaurant and sweeping views over the surrounding hills. Here are my favourite vineyards, bars and restaurants to eat in the region.
Where to eat and drink in Langhe–Roero and Monferrato
Drogheria di Langa
If you want to eat well, you are in the right place in Piedmont. There are countless excellent family-run restaurants to try, but if I had to choose one it would be the Drogheria di Langa. Here you will find all the classics of Piedmontese tradition including tajarin (the Piedmont name for tagliolini, thin ribbons of egg pasta), agnolotti del plin (small pinched stuffed pasta parcels), fassona tartare and vitello tonnato (thinly sliced veal with a tuna sauce). The restaurant also organises pasta-making classes, if you want to learn how to reproduce your favourites at home.