Hotels Dogliani, Guesthouses Dogliani and Residences Dogliani

Dogliani, an important centre of the province of Cuneo, is one of the most developed cities of the western Langa, and stands a short distance from Alba, Cherasco and Fogliano. It is known all over Italy for its production of the famous Dolcetto di Dogliani red wine.

Hotels in Dogliani give guests the possibility to spend pleasant holidays here based on the utmost rest and relax. The local guest houses welcome tourists with the utmost warmth and hospitality, and give them the possibility to enjoy well-kept spaces and taste excellent regional specialities. Dogliani's farm houses are the ideal accommodation facilities for gourmets interested in tasting delicious food and wine products. The city's tourist offer is complemented by modern residences and vacation homes.

Dogliani is subdivided into two distinct parts. The upper part is occupied by the ancient medieval city, while the lower one, that develops along the course of the stream Rea, gathers modern houses and buildings. The whole city is dominated by the fascinating Castel Perno di Caldara and by the Church of St. Lorenzo, and is surrounded by impressive defensive walls. Not to be missed is the bell tower, that was built in the nineteenth century by the famous architect Giovanni Battista Schellino.
The lower part of the city hosts the beautiful Church of St. Quirico and Paolo, a huge monumental complex surmounted by a big dome that was designed by Schellino. Other buildings worthy of note are the Church of St. Nome di Gesù, the Sanctuary of St. Quirico and the Parish Church of St. Maria di Dogliani. Not to be missed is the chapel of St. Fereolo, that rises on the top of a sweet hill overlooking the enchanting landscapes of the surrounding territory.
Dogliani's most representative products are its wines, such as Dolcetto, Moscato, Grignolino, Barbera, Bonarda and Nebbiolo. They often accompany excellent local specialities, such as truffle-based agnolotti, omelettes, mushrooms, polenta, meat and so-called cisrà, a typical soup based on tripe and chickpeas.