Whole Life Magazine

October / November 2016

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Page 25 of 43

T he Paso Robles wine region is central California's Tuscany, with its rolling hills, bountiful vineyards, and farm-to-table cuisine. is stunning area is also home to a beautiful, new resort and vineyard, Allegretto Vineyard Re- sort, and a variety of wineries with sustainable and organic features that make for an ele- gant visit that's as good for the earth's soul as yours. Allegretto Vineyard Resort Allegretto Vineyard resort is a luxurious dreamscape of a resort, with every inch of the property, which has been open just under a year, designed to evoke a Mediterranean style that could've been here for centuries. With art work col- lected from around the world, the serene hotel has public spaces that serve as both mu- seum and comfortable living room; a vast and appealing courtyard, a chapel called the Abbey, stunning gardens that include a labyrinth, a serene pool and 20 acres of wine grapes, fruit trees and olives. From fountains to opulent chandeliers, every detail is elegant yet somehow, not pretentious. e concept of the resort comes from creator Doug Ayres, whose family-owned line of 21 chain hotels is primarily geared toward business travel or quick family visits than a long-term stay. Allegretto Vineyard Resort, which was the result of his personal vision for a fi rst-of-its- kind hotel that is luxurious but family friendly, is a true Central Coast wine country destination resort. Fi een years ago, Ayres visited the area, fell in love with it, and wanted to build what Lin- da Parker Sanpei at Parker Sanpei public relations calls "essentially a bed and breakfast with 171 rooms and suites. He wanted a place where visitors could experi- ence peace and quiet. He wanted to very consciously lay out the resort for serenity." As gorgeous and relaxing as it is, there is even more to be thrilled about here from an earth-friendly perspective. Din- ing at the resort's relaxed Cello, whose setting evokes an extreme- ly comfortable wine cave, is one shining example. Daily, local providers arrive with fresh in- gredients for Executive Chef Eric Olson to include in his Northern Italian cuisine. Olson visits area farms to ensure that he's working with organic and sustainable By Genie Davis By Genie Davis 26 wholelifetimes.com

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