Unique in the world: Magic of the opening ceiling of your room to gaze up at the stars from the comfort of your bed.
Lost in the middle of ancient grounds standing among the vineyards of Franciacorta, an area famous for its sparkling wines, L'Albereta enjoys an enchanting landscape dominated by Lake Iseo. A private villa for many years, L'Albereta, which is now owned by the family of Carmen Moretti de Rosa, has 57 extremely refined suites and bedrooms: all different from each other. They each have a delightful outdoor private area. Just a few steps from the Bellavista family cellar, L'Albereta has major assets to attract gourmets, since it offers a family bistro, the VistaLago, and a gourmet restaurant, the LeoneFelice. Chef Fabio Abbattista runs the kitchens of both establishments. But L'Albereta is the ideal retreat for those wishing to take care of their health and well-being. The Espace Chenot Health Wellness SPA offers a rigorous detox method, combined with innovative diagnostic tests. It is one the most advanced detox and anti-ageing skincare programmes in the world.
The Albereta Hotel stands in the ancient vineyards and rolling hills of Italy’s Franciacorta region. Since mediaeval times, the area has cultivated vineyards, olive groves, and vegetable gardens, many of which supplied the region’s Renaissance princes and merchants.
Franciacorta’s sparkling wines are among the few to be awarded Italy’s prestigious DOCG status for quality and geographic authenticity. The area’s fermentation method was also recognized for its quality in 2003 by the European Community. The owners’ winery, Bellavista, whose cellars are a stone’s throw from guests’ rooms, upholds and promotes this fine tradition. The emphasis is on quality and organic production. It uses time-honored cultivation methods that rely only on the natural cycle of Franciacorta’s seasons. Carefully placed vines, manual harvesting, and hand selection—vine by vine—are among the authentic techniques that make Bellavista’s wines unique. Secondary fermentation uses the traditional method over at least two years—with bottles turned by only hand.
