These terraces are all connected by narrow paths that wind their way up the hillside, it takes about 10 minutes to get from the bottom to the top and it’s literally a hike. This is truly heroic wine making, there are no two ways about it.
If I hadn’t meant this family and understood how passionate they are I’d almost take them for being crazy! At one point a friend of theirs who was giving a hand in the vineyard, slipped and fell off the hillside about 50 feet, thankfully surviving the fall. This is mountain climbing meets wine making.
In total these guys make 5,500 bottles of mostly Petite Arvine and Fumin. The wines are made naturally without and intervention or filtering. This choice leads to truly terroir driven wines made with incredible sacrifice. Fumin, in particular is an extremely difficult grape to farm and also to drink. Often times these wines are highly tannic and spicy, bordering on herbaceous. Many wineries either blend the grape or actually leave the grapes to dry a few days after harvesting to help tame these tannins, but Di Francesco-Gasperi does nothing of the sort.
They claim that each vintage of Fumin is dramatically different and its true. I had the pleasure to taste from 2012 through 2015, each was a product of what the weather gave them. 2013 and 2014 were vintages with bad weather and not tons of sun and those two wines were a product of that. 2015 was an incredible growing season that allowed the grapes to hang on the vines a bit longer and this wine (which is our current offering) has incredible elegance that the two vintages lack.