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June in the Dolomites has always been a study in contrast, the last gasp of alpine chill yielding to the first blush of an Italian summer. But in 2026, from 14 to 16 June, that contrast will find its perfect metaphor. The Dolomites Grand Tour returns, and if you are the kind of professional for whom a machine is more than the sum of its parts, and a landscape more than a postcard, you will want to pay attention.
I’ve covered my share of luxury events. I’ve stood on sprawling exhibition floors, squinting at diamonds under glass; I’ve walked the decks in Monaco and Italy, where the superyachts cast shadows long enough to block out the afternoon sun. But the older I get, the more I realize that the rarest commodity in our world isn’t platinum or carbon fiber. It is immersion. The ability to lose yourself so completely in an experience that you forget you are supposed to be impressed and that is what Canossa has managed to curate here.
For the uninitiated, the Dolomites Grand Tour is not a race, as there are no rankings, no timers, no podiums. It is a three-day, high-octane procession through a UNESCO World Heritage site, where the itinerary is dictated not by speed, but by sensation. This is a drive designed for the nape of the neck and the pit of the stomach.
The route reads like a litany of motoring pilgrimage sites: Giau, Falzarego, Sella, Pordoi. The hairpin bends of these passes are the canvas upon which the great automotive ateliers paint their masterpieces. To experience them in a supercar, the tactile weight of the wheel, the g-force pressing you into the bolsters, and the song of the engine echoing off the sheer rock faces, is to understand why we collect these machines in the first place. It is about the dialogue between driver, machine, and mountain.
And when the engines cool, the other star of the show emerges, the cuisine. Canossa understands that a great tour must satiate more than just the need for speed. This year’s gastronomic lineup is, frankly, worthy of a detour all on its own. We begin with Norbert Niederkoffer of three-Michelin-star fame, and a pioneer whose sustainable ethos has earned him a Green Star, proving that reverence for the land applies as much to the plate as it does to the pass. The journey continues with Alfio Ghezzi, a master of mountain tradition, and concludes with Helga Schenk at the renowned Chalet Gerard. It is a tasting menu designed to mirror the topography of the drive; complex, surprising, and deeply rooted in place.
The “headquarters” for this affair is the five-star Hotel Fanes in San Cassiano, nestled in the Alta Badia. It is the sort of property that understands the value of a deep towel and a proper night’s sleep after a day of sensory overload.
At the end, participants receive a commemorative book, a collection of the best photographs documenting the journey. But if you know these events, you know the real souvenir is the memory of a specific moment; the scent of pine and hot brakes mixing in the air, or the sight of a Dolomite peak turning alpenglow pink in your rearview mirror.
RM Sotheby’s is on board as the Presenting Sponsor, which should tell you everything you need to know about the calibre of metal expected on the road and the calibre of attendee expected in the suites.
In a world increasingly mediated by screens, the Dolomites Grand Tour is a reminder of why we fell in love with the mechanical world in the first place. It is analog, it is visceral, and in June 2026, it is not to be missed.
