From vineyard to skincare: a project that transforms winemaking by-products into new resources for natural cosmetics

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At Tenuta Montemagno, sustainability also means reducing waste and making the most of everything that comes from the vineyard.

This vision is at the heart of VIGNEUL, the skincare line developed from by-products of the estate’s biodynamic winemaking process. Through upcycling, materials left over after wine production are recovered and transformed into active ingredients for skincare.

It is a tangible example of circular economy applied to the wine sector, bringing together scientific research, cosmetic innovation and the responsible use of resources.

From winemaking to cosmetics

At the core of the project is the patented Molecular Bioliquefaction® technology, which makes it possible to enhance the plant-based components found in winemaking by-products and make them suitable for cosmetic use.

The principle is simple: extending the life cycle of a raw material by giving it a new purpose, so that its value does not end with wine production.

In this way, the winemaking heritage of Monferrato connects with a different field, natural cosmetics, through an approach to sustainability that goes beyond reducing environmental impact and also focuses on rethinking the potential of existing resources.

UVA-LIFT and the 2026 Excellence Award

In 2026, UVA-LIFT Serum with Grape Extract received the Excellence Award at the European Natural Beauty Awards, an international recognition dedicated to natural cosmetic products that stand out for quality, innovation, efficacy and commitment to sustainability.

Formulated with 99.8% ingredients of natural origin, the serum is one of the clearest expressions of this philosophy.

The significance of the award lies above all in the international context in which the product is assessed, with particular attention to quality, innovation, efficacy and sustainability.

It is therefore more than a recognition of the formulation itself: it also acknowledges a broader approach that brings together cosmetic research and a more conscious use of resources.

A different way of looking at the vineyard

VIGNEUL shows how winemaking can generate value beyond the cellar.

The same raw material from which wine is produced can continue its life cycle in different forms, opening up new applications and creating a connection between agriculture, research and skincare.

This perspective broadens the meaning of sustainability and, starting from the vineyards of Tenuta Montemagno, offers a contemporary way of interpreting the resources of Monferrato: not only preserving and respecting them, but fully understanding their potential.

White truffle in Monferrato: the star of autumn

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There are aromas that announce a season even before the calendar does. In Monferrato, that of the white truffle is among the most distinctive.

Tuber magnatum Pico is one of the most prized ingredients in Piedmontese cuisine. It grows naturally underground, in symbiosis with the roots of specific tree species, and it is precisely the relationship with the soil, humidity and surrounding environment that gives it its unique character and intense aroma.

Its search is entrusted to the trifolau and his dog, protagonists of an ancient practice based on experience, knowledge of the woods and respect for nature’s rhythms. It is no coincidence that truffle hunting and extraction in Italy have been recognised by UNESCO as Intangible Cultural Heritage of Humanity.

White Truffle season coincides with autumn, when the vineyards change colour, the woods take on deeper tones and the kitchen returns to celebrating the ingredients and recipes of tradition.

His majesty the Alba white truffle at Tenuta Montemagno

It is during this season that Tenuta Montemagno presents “His majesty the Alba white truffle”, a two-day stay with a gourmet dinner designed to continue the story of the truffle at the table.

The white truffle becomes the guiding thread of a gastronomic dinner that explores some of the most representative flavours of Piedmontese cuisine: from Fassona beef tartare to egg tagliolini or Monferrato-style agnolotti, through to pan-fried egg, each dish enhanced with 5 g of Alba white truffle per person.

A selection of wines from the estate accompanies the experience, chosen to create a natural dialogue between cuisine and territory.

A way to experience White Truffle not simply as an ingredient, but as an expression of Piedmontese autumn and the landscape of Monferrato.

An ingredient best treated with simplicity

Part of the fascination of White Truffle lies in its ability to transform the simplest dishes with very little. Just a few thin shavings, added at the last moment, are enough to release its intense and unmistakable aroma.

For this reason, it is traditionally paired with delicate preparations that enhance its fragrance without overpowering it: eggs, fresh pasta, butter, cheeses and meats provide the ideal base, allowing the truffle to remain the true protagonist. These are the very flavours that inspired the dinner dedicated to the Alba white truffle, included in the “His majesty the Alba white truffle” package.

It is precisely this simplicity that makes it one of the most fascinating ingredients in Piedmontese cuisine. At Tenuta Montemagno, guests are invited to discover it at its most authentic, surrounded by the flavours of the region, the estate’s wines and the landscape of Monferrato.