The Places · Italy
Treiso
Made By profiles 6 places in Treiso, spanning winery, modern piedmontese fine dining — each tied to the people and producers behind it.
01.Modern Piedmontese Fine Dining
La Ciau del Tornavento
Treiso, Italy
Perched above the Barbaresco hills near Alba, La Ciau del Tornavento holds a Michelin star and an Opinionated About Dining Classical Europe ranking (163rd in 2025) that together locate it inside Piedmont's serious dining tier. Chef Marco Lombardo's menu moves across Piemontese tradition and contemporary Italian cooking, backed by a wine cellar of 60,000 bottles and 5,800 selections spanning Piedmont, Burgundy, and Bordeaux.
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Azienda Agricola Grasso Fratelli
Treiso, Italy
A family-run Langhe winery in Treiso’s Valgrande cru, Azienda Agricola Grasso Fratelli is strongest when read through place: Nebbiolo, Barbaresco DOCG discipline, and the cooler Treiso register. The cellar leans traditional and countryside-casual, with estate-grown fruit, spontaneous fermentations, concrete tanks, and a portfolio that reaches from Barbaresco to Barbera, Dolcetto, Chardonnay, Moscato d’Asti, Nebbiolo d’Alba, and dry sparkling wine.
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Rizzi
Treiso, Italy
Rizzi is a Barbaresco DOCG estate in Treiso, shaped by hillside Nebbiolo, old farmhouse architecture, cement tanks, large oak casks, and a panoramic tasting room over the Langhe. The draw is not showpiece hospitality but a classical cellar language: cru references, measured ageing, and a portfolio that keeps Piedmont’s local hierarchy in view.
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Lodali
Treiso, Italy
Lodali gives Treiso a compact, place-led winery experience: hillside Langhe setting, Barbaresco DOCG context, guided tasting, cellar visit, and a small-production frame rather than a spectacle-driven cellar door. The estate works with Nebbiolo, Barbera, Dolcetto, Arneis, Chardonnay, and Moscato, with sustainable practice noted and production around 85,000 bottles from roughly 16 hectares.
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Pelissero
Treiso, Italy
Pelissero is a family-run Barbaresco DOCG estate in Treiso, founded in 1960 and shaped around estate-grown Langhe varieties. Its work sits squarely in the Treiso reading of Nebbiolo: hillside parcels, native grapes, cellar discipline, and a polished export reach without losing the agricultural frame of a family winery.
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Ca’ del Baio
Treiso, Italy
Ca’ del Baio is a fourth-generation Grasso family estate in Treiso, working within the Barbaresco DOCG with Nebbiolo at the centre and Barbera, Dolcetto, Chardonnay, Riesling and Moscato around it. The draw is the estate-grown lens: Asili, Pora and Vallegrande give the tasting a clear map of how Langhe soil, exposure and altitude change the shape of Barbaresco.
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