Aperitifs and Tastings among History and Flavours
On the castle’s panoramic terrace in good weathern or the indoor halls of the Castello di Contignaco.
Saturday, April 25
Sunday, April 26
Friday, May 1
Saturday, May 2
Sunday, May 3
Saturday, May 9 (morning and lunch only)
Sunday, May 10
Saturday, May 16
Sunday, May 17
Saturday, May 23
Sunday, May 24
Saturday, May 30
Sunday, May 31 (morning and lunch only)
Monday, June 1
Tuesday, June 2
The wines of Contignaco can be enjoyed either in the castle’s spacious indoor halls, surrounded by the charm of its ancient stone walls, or on the panoramic terrace, overlooking the sunset and the first slopes of the Parma Apennines.
Guests will be able to taste a wide selection of wines produced by the Contignaco cellars: Bianco Ignatius, Bianco Contignaci Turris, Bianco Zelinda, Rosso del Sasso, Rosso del Rio dei Predoni and Rosso Rubeum Durantis.
All the castle’s wines—made through long maceration of the skins in the must and left unfiltered—are produced using traditional winemaking methods that highlight the flavours of the local heritage.
Since June 2021, the wines of the Castello di Contignaco have also been part of FIVI, a network of winemakers committed to promoting the quality and authenticity of Italian wines.
Lunches and Dinners
It will also be possible to have lunch or dinner at the castle, pairing the tastings with selections of local cured meats and Parmigiano Reggiano produced by the Contignaco farm. The cheese is made using milk from Bruna Alpina cows, known for its high protein content and superior quality compared to the more common Holstein milk. Vegetarian options will also be available.
Information on prices and reservations (required): www.castellodicontignaco.it/eventi
Email or phone reservations with payment at the castle ticket office are available only on the day of the event.
For information: info@castellodicontignaco.it – +39 320 6126425
(If not used, the ticket can be used for another aperitif or tasting within 60 days of the booked event.)
Before and After the “Calici”…
