The story behind Francesco is a variation of one that we’ve heard from a few of our producers, one that seems to get more and more charming with each telling. Francesco’s father and grandfather had been bottling wine in demijohns along with selling some grapes, making decent wine that they could sell in nearby towns. Francesco was the first generation to study at the university (nearby Turin), and would ultimately take the family winery to a new level of quality.
It dates back a few generations, when Francesco’s grandparents were farming corn and raising cows and horses like most of their neighbors. Francesco’s grandpa (much to the chagrin of his grandmother) decided to sell his animals to invest in resources for is true passion, winemaking. Within Alto Piemonte, their town of Suno is more known to farm corn and other fruits and vegetables, but does share very similar climate and soil to the nearby Boca and Gattinara. As we familiarize ourselves with his wines, his rolling hills of sandy/clay soil enriched with Magnesium and Potassium serve as a wonderful production area.
Fast forward to 1996, when Francesco’s father passed down leadership of the project to his son, and Francesco would make two very important decisions. The first would be to farm and make wines following biologic and natural practices, believing in the importance of healthy vineyards and minimal intervention the in the winery. The second would be to showcase the region’s grapes in monovarietal form (aside from his grandfather’s original blend in the Motziflon) believing in the potential of Alto Piemonte’s Vespolina, Erbaluce, Uva Rara, and Nebbiolo.
Francesco is an encyclopedia of knowledge, and in an area where only a handful of folks make monovarietal wines, his experience and know-how is vital. Each vintage production tends to be around 30,000 bottles, and each year he is making wine almost by feel, an admirable combination of skill and experience.