Nestled in the hills of Bologna, Palazzo di Varignana combines a stay among vineyards and olive groves with a diverse culinary experience. In the fall, the estate’s wines, walks, and the spa take center stage. Wine tastings are temporarily held on the Treno Reale, while the Vinum Experience lets you combine a night at the resort with guided tastings.
Wine remains a central part of the experience at Palazzo di Varignana even after the grape harvest. In Castel San Pietro Terme, in the hills of Bologna, the estate combines hospitality with an agricultural project that encompasses 57 hectares of vineyards. Sangiovese and Albana grow alongside Chardonnay and Pinot Noir, alongside the Villa Amagioia classic-method sparkling wines, which are also available in a rosé version.
In the center of the resort stands Palazzo Bentivoglio, built in 1705, around which a contemporary village has developed, surrounded by 30 hectares of parkland. Rooms and suites are distributed throughout the complex; for those seeking greater independence, there are villas converted from renovated farmhouses. The agricultural landscape, with vineyards and olive groves, enhances the stay and provides some of the produce served at mealtimes.
A Night of Wine and the Spa
The Formula Vinum Experience package is available year-round and includes one night in a double room, breakfast featuring products from the estate, a premium wine tasting, and three hours in the traditional Varsana spa treatment program. Prices start at 296 euros per person: availability and terms should be checked for your selected dates.
The wellness program includes the Grotta dei Calanchi and the Cava d’Oro Bianco, as well as pools with whirlpool jets, saunas, and a Turkish bath. By reservation and for an additional fee, you can combine your facial treatment with Sangiovese. The outdoor pools are open seasonally, from May through September.
The tastings are now held at the Treno Reale, a 1921 railroad car—the prototype of the royal train— restored after decades of neglect and converted into a restaurant. Set on a short stretch of track on the property, it retains the atmosphere of journeys from a century ago, with its wood paneling, velvets, and gold-leaf decorations. It serves as the “winter venue” for the tastings through May 2027, during which time there will be no tours of the winery, the production area, or the barrel cellar.
For those who want to explore the area, there are still guided walks among the vineyards and works of art, as well as e-bike tours to the hills and badlands, with availability depending on the seasonal schedule.
Local Cuisine
There are six restaurants associated with Palazzo di Varignana, each with its own unique ambiance and cuisine. In the 18th-century halls of Palazzo Bentivoglio, Il Grifone is Francesco Manograsso’s gourmet restaurant, featuring the “Sea,” “Land,” and “Garden” tasting menus. The Treno Reale , on the other hand, offers dinner in a historic train car, currently featuring a five-course menu. The Marzoline is a traditional Emilia-Romagna trattoria, where fresh, hand-rolled pasta is served with tortellini in capon broth, tagliatelle with ragù, and Bolognese-style cutlet.
Aurevo, overlooking the pool and the resort’s lush greenery, offers a more casual take on contemporary Italian cuisine, from pasta to pizza, with a special focus on the estate’s extra-virgin olive oils. Ginkgo Longevity Restaurant has a different focus: its culinary offerings follow the nutritional principles of the Acquaviva Method, linking the selection of ingredients to the resort’s wellness programs.
Finally, for lunch or dinner in the surrounding countryside, there’s Oliveto sul Lago, the restaurant of the agritourism property of the same name, located about one kilometer from the resort. Here, the setting is the farm’s olive groves, and the cuisine features seasonal produce, vegetables, and olive oil from the property. This location is separate from the main complex and is also ideal for those seeking an agritourism stay.
