The year has just begun, and with a new year comes new vintages. And new wines. Friday January 10th you’ll find many new releases at Vinmonopolet. If you’re a Piemonte fan like me, look out for both Giacomo Conterno and Roberto Voerzio. But we will have to wait a little while longer for the 2016 Barolo’s.
Some of my favorites
Roberto Voerzio Dolcetto d’Alba Priavino 2018 289,- 289 NOK is a bit steep for a Dolcetto, but if you’re a Voerzio fan, this is the most “approachable” at least price wise. I know many think he makes wine in a particular way, but I quite like his wines. Haven’t tried the new vintages, so looking forward to that!
Matrot Bourgogne Blanc 2017 239,- As far as white burgundy goes, I think this one has a good price/quality ratio. A fairly simple Chardonnay, not a ton of oak, very fresh – one of my favorites.
Lamy Saint-Aubin 1er Cru En Remilly 2017 608,- Jumping quite a bit in price, but had to mention this one! A beautiful wine that put a huge smile on my face. Mineral with a hint of toast, perfect amount of oak for me. Long finish. Did not want to put my glass down.
We all know that Nebbiolo is the main grape in Piemonte. Personally, I think there are many other great grape varieties in the area, like Dolcetto, Barbera, Chardonnay, Nascetta, Freisa – I mean the list goes on. But Nebbiolo usually gets the most attention.
And with Nebbiolo, the winemakers can make both Langhe Nebbiolo or Nebbiolo d’Alba, as well as Barolo, Barbaresco, Roero, Gattinara, Carema & Ghemme. The latter all qualify as DOCG when made in their respective areas. Honestly, the rules and regulations in Piemonte are too complicated to get into right now.
Trediberri Nebbiolo – 2018
As Nicola so eloquently put it, 2018 is as skinny as Miley Cyrus. So the Trediberri Nebbiolo in 2018 will be a bit more “thin” than 2017. But skinny or thin is not necessarily a bad thin. It’s just different.
Fruity, fresh, approachable and well balanced – all the above describe this wine. I personaly prefer 2018 over 2017. At least for the moment.
Nicola’s take on the past vintages
I know you’ve seen this before. But I have to repost it, because it’s just too good.
Every year is different, for better or worse. 2014 is known for it’s massive amounts of rain. 2010 is considered a wine for the books. But I believe a truly great winemaker can make good wine in any vintage. If you work with nature, respect nature and generally just work hard, you can make magic happen.
In recent encounter with Nicola, this is what he said about the past vintages:
2016 is all class like Jaqueline Kennedy. 2017 is as huge Pamela Anderson. And 2018 is as skinny as Miley Cyrus.
Giovanni Corino started making his own wines in the 1980’s. As many of the other winemakers in the area, his family farmed land and sold the fruit. Today, Giovanni spends more time in his vegetable garden than in the vineyards. Giovanni’s son Giuliano runs the show today, along with his wife Stefania and their two children, Veronica and Andrea.
Kind. That’s the first word that comes to mind when I think of the Corino family. The first time I flew solo in Piemonte, my second winery visit was with Corino. My brother and I had bought some wine at the previous winery, Nadia Curto, and proceeded to by more wine at Corino. At age 19, I didn’t have a rental car, so we were on foot. And Stefania, who gave us the winery tour, offered to drive us back up to La Morra. Believe me, we were eternally grateful. I don’t know if you’ve walked from Annunziata to La Morra, but it’s quite a hill.
On another occasion, I found myself early at a tasting, this time with Andrea Corino. Giovanni and his wife live above the winery, and they saw me standing outside. With my basic Italian skills I managed to explain the situation, and it wasn’t long before I found myself in Giovanni’s kitchen drinking coffee! With my conversational Italian and his Piemontese dialect, conversation was interesting, but we managed. I seldom witness such kindness of strangers, and it’s one of the reasons why I love Piemonte.
The Corino Family: Stefania, Andrea, Veronica, Giuliano, Giovanni and Delfina
Wines & Winemaking
Giovanni Corino follows what some like to call the “modern style” of wine making. With small oak barrels, also called barrique, they make about 50 000 bottles a year. All the vineyards are in La Morra, with barolo vineyards in Arborina, Giachini and Bricco Manescotto. In addition to the Dolcetto, Barbera and Langhe Nebbiolo, they also make a Barbera Ciabot du Re, and a L’Insieme.
They follow similar methods for all their wines. Maceration takes place between 5-7 days in a temperature controlled rotaryfermenter, at about 25 – 30 degrees celcius. The Dolcetto, Barbera and Langhe Nebbiolo spend about 10 months in steel tanks before bottling. The Barolo’s and the Barbera superiore spend time in small oak barrels. The precentage of new and old oak depend on the wine.
Fun fact
Giovanni Corino has one of the best vegetable gardens in La Morra (maybe even Piemonte). He supplies many of the homes, hotels and restaurants with his superior vegetables. I stayed in a B&B once, and the tomatoes provided were grown by Giovanni.
Fun fact II
Andrea Corino did an internship at a winery in New Zealand. It’s fairly common for the younger generation to explore wineries outside their own area.
Giovanni Corino Wines
Wines available in: Norway Belgium Denmark Italy Netherlands Switzerland United Kingdom United States
Dolcetto d’Alba
BASIC INFORMATION
Product name: Dolcetto d’Alba Grape: 100% Dolcetto Classification: DOC Number of bottles produced: 7000 Color: dark red, violet Fragrance: dark berries, fruity Taste: light to medium bodied, fresh and fruity Food pairing: something light, like a basic pizza
VINIFICATION (Wine-making)
Temperature: 25 – 30 degrees celcius Length: 5-7 days of maceration Ageing: 8-10 months in steel tank
VINEYARD Soil: Clayey Calcareous Exposure: West Year of plantation/age of plants:
Barbera d’Alba
BASIC INFORMATION
Product name: Barbera d’Alba Grape: 100% Barbera Classification: DOC Number of bottles produced: 12000 Color: ruby red Taste: good acidity, fresh Food pairing: salami, cheese, turkey, ribbe, pinnekjøtt
VINIFICATION (Wine-making)
Temperature: 25-30 degrees celcius Length: 5-7 days of maceration Ageing: 8-10 months in steel tanks
VINEYARD Soil: Clayey and Calcareous Exposure: West & South West Year of plantation/age of plants:
Barbera d’Alba Ciabot dù Re
The vines for the Giovanni Corino Ciabot dù Re are old and the soil porous. After the maceration in rotary fermentor, the wine goes through fermentation in oak barrels (50% new, 50% used). It will spend about 18 months in barrels before bottling.
BASIC INFORMATION
Product name: Barbera d’Alba Ciabot dù Re Grape: 100% Barbera Classification: DOC Number of bottles produced: 2500 Color: ruby red Fragrance: red fruits Taste: powerful yet smooth with good acidity Food pairing: salami, cheese, turkey, ribbe, pinnekjøtt
VINIFICATION (Wine-making)
Method: Sugar fermentation and malolactic fermentation takes place in small oak barrels Temperature: 25-30 degrees celcius Length: 5-7 days maceration Ageing: 18 months in small oak barrels, 50% new and 50% used. Then 3-4 months in steel tanks
VINEYARD Soil: Clayey and Calcareous Exposure: West & South West Year of plantation/age of plants:
Langhe Nebbiolo
BASIC INFORMATION
Product name: Langhe Nebbiolo Grape: 100% Nebbiolo Classification: DOC Number of bottles produced: 10 000 Color: garnet red Fragrance: cherries, liquorice, violets and forest floor Taste: good structure, notes of cherries and liquorice Food pairing: red meat, pasta, pizza
VINIFICATION (Wine-making)
Method: Sugar fermentation and malolactic fermentation in steel tanks Temperature: 25-30 degrees celcius Length: 5-7 days maceration Ageing: 8-10 months in steel tanks
VINEYARD Soil: Clayey and Calcareous Exposure: South & South West Year of plantation/age of plants:
Barolo Del Comune di La Morra
This is the classic Barolo, meaning it’s a blend of multiple plots. Recent changes to the regulations allow for the winemakers to write the Comune of the wine on the label.
BASIC INFORMATION
Product name: Barolo Del Comune di La Morra Grape: 100% Nebbiolo Classification: DOCG Number of bottles produced: 10 000 Color: garnet red Fragrance: red fruits, cherries, liquorice Taste: medium bodied, fruity, Food pairing: red meat
VINIFICATION (Wine-making)
Temperature: 25-30 degrees celcius Length: 5-7 days maceration Ageing: 24 months in small oak barrels Minimum ageing in bottle: 12 months
VINEYARD Soil: Clayey Exposure: South Year of plantation/age of plants:
Barolo Giachini
BASIC INFORMATION
Product name: Barolo Giachini Grape: 100% Nebbiolo Classification: DOCG Number of bottles produced: 6000 & 150 Magnum Color: garnet red Fragrance: red fruits, ripe cherries, tobacco, violets Taste: darker fruits, tobacco, liquorice, long finish Food pairing: red meat
VINIFICATION (Wine-making)
Temperature: 25-30 degrees celcius Length: 5-7 days maceration Ageing: 24 months in small oak barrels, 35% new oak Minimum aging in bottle: 12 months
VINEYARD Soil: Clayey-Calcareous Exposure: South Year of plantation/age of plants:
The 2014 Barolo Arborina is a very pleasant, attractive Barolo. In 2014, the Arborina has good bit of midpalate pliancy that softens some of the typically coarse Arborina tannins. Black cherry and plum fruit are nicely pushed forward in this attractive, medium-bodied Barolo. Sweet tobacco, menthol, leather and dark spice all develop in the glass, but it is really the wine’s harmony that impresses most. All the elements are in the right place. The 2014 is a small-scale, somewhat hushed Arborina, but its balance is impeccable. Drink it over the next decade or so. Drinking window: 2022-2028. 92 points
Antonio Galloni, Vinous (02/18)
BASIC INFORMATION
Product name: Barolo Arborina Grape: 100% nebbiolo Classification: DOCG Number of bottles produced: Color: garnet red Fragrance: delicate aromas, red fruits, floral Taste: full body with silky smooth tannins, high acidity, long finish Food pairing: red meat
VINIFICATION (Wine-making)
Temperature: 25 – 30 degrees celcius Length: 5-7 day maceration Ageing: 24 months in small oak barrels, 35% new and 65% used Minimum aging in bottle: 12 months
VINEYARD Soil: clay and sand Exposure: south & southeast Year of plantation/age of plants: Date of harvest: In 2014, October 7th
Barolo Bricco Manescotto
BASIC INFORMATION
Product name: Barolo Bricco Manescotto Grape: 100% Nebbiolo Classification: DOCG Number of bottles produced: 2600 and 100 Magnums Color: garnet red Fragrance: red fruits, hint of tobacco Taste: full bodied, red fruits, wet forest floor Food pairing: red meat
VINIFICATION (Wine-making)
Temperature: 25-30 degrees celcius Length: 5-7 days maceration Ageing: 24 months in small oak barrels, 35% new oak Minimum aging in bottle: 12 months
VINEYARD Soil: Clayey, calcareous, sandy Exposure: West Year of plantation/age of plants: Date of harvest:
Giovanni Corino Barolo Riserva
The Barolo Riserva is made only in excellent vintages. The first vintage to be released was 2010, which they released in 2016 (6 years after the harvest). It spends about 30 months in bottle before the release.
L’Insieme
L’Insieme is group of winegrowers from the Langhe, united by a project, a dream and a goal. Elio Altare is the founder. The project aims to make wines which, under a single brand, tell a story of friendship and collaboration, of hard work, shared passion for the Langhe and its outstanding grapes. The dream is that, from this union, the resultant label will be a symbol of friendship and mutual aid. A wine that is our personal way of thanking the land that gave us our roots and its support.
Our goal is to make L’Insieme wine a practical ethical tool, allowing us to fund projects of high social value as a way of giving back to our local area a part of the good fortune and beauty it has given us. The wine is It is actually a combination obtained from the individual decisions taken by each producer, from traditional grape varieties such as the Nebbiolo, Barbera and Dolcetto, with grapevines introduced only recently to the Langhe area, such as Cabernet Sauvignon, Merlot or Pinot Nero.
BASIC INFORMATION
Product name: L’Insieme Grape: 40% Nebbiolo, 30% Barbera, 15% Merlot, 15% Cabernet Classification: DOC Number of bottles produced: 1000
VINIFICATION (Wine-making)
Method: each grape variety us vinified separately due to different harvest times. But they go through the same process. Temperature: 25 – 30 degrees celcius Length: 5-7 days maceration Ageing: small french oak barrels for 18 months, 40% new and 60% used Minimum aging in bottle: about 12 months
VINEYARD Soil: Clayey and Calcareous Exposure: South & South West
Quite a few blind tasting’s take place throughout the year. It’s how I learn. And it’s fun. Looking back on the year, two tastings stick out.
A 2014 lineup with three Barolo: Trediberri Rocche dell’Annunizata: this was a little closed on the nose at first, but after a while a bouquet of red fruits appeared. The wine had good acidity, good balance and an excellent finish. For a “young” barolo it was very fresh and approachable. Bartolo Mascarello Barolo: Notes of red fruits, strawberries and some spices. High acidity, round tannins and well balanced. Fratelli Alessandria Monvigliero: Dark fruits, some ripe fruits on the nose. Good acidity, fresh tannins and a good finish. This bottle had been open for about 24 hours (with the cork “put back in”) so it was very approachable.
A more “diverse” lineup: Elio Altare Barolo 2004: When tasting this blind, it still had so much “oumph” that it could have been mistaken for a fresh nebbiolo! This was wine of the night for me. Giacomo Conterno Barbera Vigna Francia 2014: I have always thought the barbera from Contero has a very distinct nose, a nose very different from other barbera’s. This was really hard to figure out next to the other wines. A Chianti Classico 1993: Curveball! Could tell this wine had some age, with notes of toffee both on the nose and in the mouth. In my opinion, this was past it’s prime. Impossible to identify blind in this lineup.
Vietti Barolo Castiglione 2009
Vietti never ceases to amaze me. After some air, this wine from 2009 (10 years old) blew me away with its fresh fruit, round tannins and unbelievable finish. In my opinion, this wine is not even close to reaching it’s potential!
Ester Canale Rosso Langhe Nebbiolo 2015
This wine “had” to be tried. The new project of Giovanni Rosso gained quite a bit of fame, and I had to see what all the fuss was about. The wine is good. Is it worth the price? Let me put it this way, here are many other wines I would buy before this one. However, it will be very interesting following this project going forward!
Diego Morra Monvigliero
2019 would be the year I discovered quite a few new wineries. One of my favorites is Diego Morra. And one of the wines in their portfolio is a Monvigliero. You might have heard of it. Antonio Galloni gave a 100 points to the Monviglerio of Burlotto in 2013. So it’s safe to say it’s quite famous. And the one from Diego Morra is very good!
Diego Mora Monvigliero 2015 had some truffle and wet soil on the nose, quite strong tannins (typical of this cru), but still very elegant and floral.
Thanksgiving might be an American (and Canadian) thing, so chances are you might not have a relationship with this holiday. Turkey, however, is something most of us (at least meat eaters) have a relationship with. And since Turkey is a big part of Thanksgiving, it may be fitting with suggestions of wines that pair well with turkey!
Thanksgiving – what wine should you get?
If you google “wine pairing turkey” you get many different results. I guess it all comes down to taste. Decanter suggests oaked chardonnay or pinot noir. Forbes brings out the big guns and suggests Champagne! While these are all good ideas, my suggestion (as Piemontegirl) would be Barbera.
Barbera for Thanksgiving
When it comes to fatty food, like Turkey, tannin is the enemy and acidity is your friend. And if there is one thing you’ll find in Barbera, it’s acidity. Personally I also prefer red wine with meat, even if it’s “light meat”, and would therefore choose Barbera over Champagne or a white wine. Again, this comes down to tastes and preferences, but it should come as no surprise that Piemontegirl recommends something from Piemonte.
Barbera 2020
2020 has been a strange year. A lot of things have happened. And a lot of things have been cancelled. However, one aspect of my life that remains the same is my love of wine. Here are some of my favorite Barbera from 2020:
Andrea Oberto Barbera Giada Easily one of my all time favorites! Andrea Oberto makes 3 different Barbera, each with different use of oak. The Giada is in my opinion the best, and even though it spends quite some time in wood barrels, you can’t feel the oak in the mouth.
Diego Morra Barbera A recent discovery, and a good one at that! The 2018 has good acidity with notes of red fruit and minerals.
Ghiomo Ruit Hora With 15% of Nebbiolo, this wine will rock your world! This is Giuseppino’s passion project, and it shows!
Trediberri Barbera It’s as good in 2019 as it was in 2018, perhaps even better! Not sure if all wine tastes better in 2020 (f**k Covid), but the Barbera from Trediberri certainly does!
Barbera 2021
Burlotto Barbera Both the classic Barbera and the Aves from Burlotto are out of this world! Fabio is an outstanding winemakerm, able to make good wine in any vintage; even the difficult ones!
Elio Altare Barbera A beautiful Barbera made by wonderful people. So happy to see it back in stock in Norway.
La Vedetta Barbera d’Asti I know I mostly stick to Barbera d’Alba, but we can’t forget about Barbera d’Asti. And this one from La Vedetta is one of my favorites.
The Corino family from La Morra (or Annunziata if you wan’t to be really specific), cultivate 9 hectares which are all located in La Morra. In the 1980’s Giovanni Corino decided to not only grow grapes to sell, but to actually bottle some wine as well. And so the winery was born. Today the son of Giovanni, Giuliano, is the winemaker. His wife, Stefania, and their 2 children, Andrea and Veronica, all work at the winery as well. It truly is a family business.
Arborina
Among the many Cru’s in Barolo, you’ll find Arborina. The Vineyard is located in Annunziata in La Morra. The soil consists of clay, sand and limestone, and is actually quite poor in nutrients. However, the wines made from this vineyard offer characteristics of extreme elegance, finesse, fruitiness and freshness.
Winemaking
The Corino Barolo Arborina is one of a few Arborina’s in Barolo. After 5-7 days of maceration in a rotor fermenter, the wine moves to steel tanks where it remains until the end of the fermentation. The wine then moves into small oak barrels, 35% new and 65% used, to age for 24 months. You’d think it would be ready, but the wine has to spend a year in the bottle before being released.
Corino Barolo Arborina 2014
2014 was a challenging year in Piemonte, but I think the end results proves that hard work pays off. Although the wines from 2014 might not have the same structure as 2013, the wine certainly doesn’t disappoint. Very approachable, even young, with good fruit and a long finish.
Where to find it?
If you live in Norway, you can buy the Corino Barolo Arborina 2014 at www.vinmonopolet.no.
The Corino wines are also available in other countries, like: United Kingdom Italy Germany United States
The Gianfranco Alessandria Vittoria is a barbera superiore. The wine is named after Gianfranco’s oldest daughther, Vittoria. When you call a barbera “superiore” it usually means that the wine has aged for a bit in oak. Sometimes the wine is also released a year later than the classic barbera.
Right to left: Vittoria, Gianfranco, Bruna & Marta
Gianfranco Alessandria and his family have a winery in Monforte, where they cultivate 5.5 hectares. Even though they make excellent wine, I would say that the main “trademark” for this family is smiling. I don’t think I know another family that smiles as much as the Alessandria family does.
Marta, the youngest daughter and last to officially join the family business just finished her studies at oenology school, and brings a lot of energy with her to work.
In addition to their Vittoria barbera, they make 7 other wines, including a classic barbera. You’ll find two barolo’s in their lineup: a classic barolo and a barolo San Giovanni.
Vittoria Barbera d’Alba
The vines used for the Gianfranco Alessandria Vittoria were planted in 1936. The vinyeard has south-east exposure.
After the fermentation, the wine ages in french oak barrels, using 40% new oak and 60% used oak. The end result is a very intense ruby red wine with purple hues. You’ll find herbaceous and fruity aromas with hints of mature black fruit.
This wine is currently not available in Norway, but it is available in other countries, like: Denmark Germany United Kingdom Italy
Marco Marengo: Geek or nerd, in the modern, positive, definition of the words. The same way Bill Gates is often referred to as a nerd, an expert and enthusiast, and obsessed with intellectual pursuit of winemaking.
Cantina Marengo has about 6 hectares of vineyard in total, and the majority is used for nebbiolo for barolo. They make about 35,000 bottles of wine per year, which is spread out over the 6 (or 7) different wines they make. Both the Brunate and Bricco delle Viole vinyeards have belonged to the family for 5 generations.
Brunate is a well known name for many people.. Located in La Morra (73%) and Barolo (27%), the vineyard has mixed clay and silt soil with south/southeast exposure. There are 14 different wineries that have plots in Brunate (and some private).
Marengo Barolo Brunate
The vines Marengo use for Brunate are almost 80 years old. The vineyard has mixed clay and silt soil and south exposition. Harvest happens in September/october, depending on the vintage. Then the wine goes through natural acoholic and malolactic fermentation, before spending 24 months in french barrique. After an additional 6 months in bottle, the Marengo Barolo Brunate is ready to go!
Brunate is perhaps one of my favorite cru’s from Piemonte, and Marengo makes a very good one. You’ll find aromas of fruit, black cherry and some spices. The wine is full body, with silky but persistent tannins. Goes well with meat and cheese.
Where can you find the Marengo Barolo Brunate?
Norwegians, you can order it at www.vinmonpolet.no or get it in these local stores: Aker Brygge – 5 Moss – 22
Marengo’s wine are availale in many other countries as well. Look for them in the US and Italy. You can always ask Jenny where to find their wines: marengo@cantinamarengo.it
Norwegians are getting ready for all the wines being released on Friday. I’ve been lucky to try a few (or more) beforehand and here are some of my favorites.
Weingut Walter Kabinett Riesling 2018
I’ve grown more and more fond of Riesling the past year, and this was a pretty good one. Must admit I don’t know a lot about the winery and how the wine is made, but I quite like the Kabinett from Weingut Walter. And it’s available at a very decent price as well.
Available in BU at Vinmonopolet (11357201) 149,90kr
Cigliuti Langhe Nebbiolo 2018
You’re probably not surprised that a Langhe Nebbiolo for Piemonte made the list. Claudia Cigliuti from Neive makes really good wines. She might be most known for the Serraboella, but I quite like the Langhe Nebbiolo. I might have priced it a little lower (the Altare Nebbiolo is 285kr and the Trediberri Nebbiolo is 189kr), but it’s always good with some variety!
Available in BU at Vinmonopolet (11347301) 299kr
Lamy Saint-Aubin La Princée 2017
Summer is over but one need not fret; it’s king crab season! And it’s never wrong to pair Hubert Lamy with king crab. With notes of citrus and white stone fruit, and of course a hint of oak, Hubert Lamy does not disappoint!
Available in BU at Vinmonopolet (11347101) 388kr
Cavallotto Barolo Bricco Boschis Riserva San Giuseppe 2013
I think the words Cavallotto, Bricco Boschis and Riserva say it all. But I’ll say more anyways. Obviously still very young, but with incredible potential. Tannins are persistent, but disappear after a while and you’re left with wonderful notes of fruit.
Last week I tagged along a guy’s trip with 10 Norwegians and I showed them some of the wonderful things Piemonte has to offer. Our days included participating in winery activities, walking a 10k with champagne as the prize and of course many great meals. I also got to tag along on my first ever truffle hunt! On a Piemontegirl Tour you will be able to do all of these things, and more!
Trediberri
During a Piemontegirl tour you are guaranteed a fun winery experience. Whether it’s with the very talented and energetic Silvia Altare, an interactive experience with Marco Marengo, or a trip in the vineyards with Nicola, you’ll learn something new and have a lot of fun! This time, we caught Nicola at Trediberri at the end of the harvest period, and we got to see how “pumping over” works. We also measured the sugar level in the wine (after we got to taste it). If you’re lucky, Nicola will join you for Champagnemilå after.
Champagnemilå
Q: What is it? A: A 10k walk through the vineyards from La Morra to Serralunga, with champagne served by Alessio at Vinoteca Centro Storico. If you do it “Piemontegirl style” you get one of these handy “bibs” and a glass so you can drink wine along the way.
Q: Why do you do it? A: It’s a unique way to experience Piemonte. Biking is fun, but when you walk you can get up close and personal with nature. And with a nice break in Castiglione to refuel, the walk doesn’t seem so bad. Even for people who normally prefer to drive (like me!)
Q: What happens when you reach the goal? A: Champagne! And then lunch. So make sure to book a table at Ciccio’s. And if your shoes are muddy, feel free to leave them outside. You’ll get a smile out of Alessio and Stefania.
What about food?
There is not exactly a shortage of restaurants in Piemonte. There are plenty of excellent option to chose from. I have compiled a list of restaurants here. FYI it’s in no way “complete”, but these are ones I have tried and highly recommend.
For this trip, More Macine and Vinoteca Centro Storico made the list. With a larger group (in the middle of the Truffle Festival) it can be difficult to find a place, so make sure you book far in advance.
For those who don’t speak Norwegians, this basically means “On a trip with Piemontegirl.” I am happy to join you in Piemonte or help you plan a trip! Interested? Send me a message or an email.
PIEMONTEGIRL 