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Casa Vinicola Franco Francesco S.a.s.

Borgata Valmolina 32, 14015 San Damiano d’Asti
Italy

Telephone +39 0141 975037
Fax +39 0141 980061
info@francofrancescovini.com

Trade fair hall

  • Hall 16 / B61
 Interactive hall map

Hall map

ProWein 2017 hall map (Hall 16): stand B61

Fairground map

ProWein 2017 fairground map: Hall 16

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.13  Piemont

Our products

Product category: Piemont

Barbera d'Asti DOCG Tre Amici

The grapes that produce this wine come from San Damiano d’Asti surrounding hills called “Colline Alfieri". These hills and the careful work in the vineyard give Barbera the skilful harmony enhancing its quality.

PRODUCTION PROCESS
Harvesting time: by hand in small baskets at the end of September, beginning of October.
Vinifcation: grapes are de-stemmed and crushed in the cellar, yeasts are added to the must obtained to start fermentation. Maceration lasts about 10 days at a temperature of 30°C  and 3 times per day must is repassed over the grape dregs to maximize the extraction of color and tannins.
Fining:  wine refines in barriques for 6 months', and the malic-lactic fermentation takes place. Wine then is bottled and it stays in our cellars for more 6 months' before being sold.

FEATURES:
Color: ruby-red with violet reflections.
Scent: rich in fruit perfumes, especially soft fruits and plum jam. Light scent of vanilla,  cocoa and tobacco.
Flavor: the full and round tannins give it sweetness and harmony and mix well with the acidity which gives its taste freshness and savoriness.
To be served in wide goblets at a temperature of 18 ° - 20 ° C.
Gastronomic coupling: it matches very well with any tasty course, in particular with grilled meat, and hard cheese.
To be drunk: preferably within 4-5 years.
Size/Format:750ml

VINEYARD
Grape variety: 100% Barbera
Height o.s.l.: 200 MT s.l.m
Sun exposure: South – South-West
Vines per hectare: 4.200
Farming: Guyot
Soil: Greyish-brown clay of sea-sedimentary origin
Year of implant: 1980

CHEMICAL ANALYSIS
Extract: 31.6 g/L
Alcohol vol. (%): 13.5% vol.
Total Acidity: 5.6 g/L

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Product category: Piemont

Barbera del Monferrato DOC frizzante

The grapes that produce this wine come from San Damiano d’Asti surrounding hills called Colline Alfieri. These hills and the careful work in the vineyard give Barbera the skilful harmony enhancing its quality.

PRODUCTION PROCESS
Harvesting time: by hand in small baskets at the end of September, beginning of October.
Vinifcation: grapes are de-stemmed and crushed in the cellar, yeasts are added to the must obtained to start fermentation. The maceration lasts about 8 days at a maximum temperature of 28 - 30 degrees and twice a day must is repassed over the grape dregs .
Fining: after fermentation  wine is transferred into stainless steel tanks where malolactic fermentation takes place. It remains in these tanks for 2 months, then wine ferments in an autoclave at a temperature of 22 ° C , fermentation is stopped when wine develops the right concentration of CO2 by lowering the temperature to 0 ° C temporarily filtering wine. In this way we obtain a slight effervescence. Then wine is bottled and ready for sale.

FEATURES:
Color: ruby-red with intense violet reflections, when poured into the glass, it shows a light foam that reveals its fizz.
Scent: rich in fruit, especially plum, cherry and blackberry.
Flavour: good structure, and moderate acidity, mild and sparkling.
To be served:   in small goblets at a temperature of 16 ° - 18 ° C.
Gastronomic coupling: it matches with roast meat, cheese and grilled fish.
To be drunk: preferably within 2 years.
Size/Format:750ml

VINEYARD
Grape variety: 100% Barbera
Height o.s.l.:160 MT  s.l.m.
Sun exposure: South
Vines per hectare: 4500
Farming: Guyot
Soil: Whitish-grey marls of sea-sedimentary origin
Year of implant: 2000

CHEMICAL ANALYSIS
Extract: 27.6 g/L
Alcohol vol. (%): 12.50% vol.
Total Acidity: 5.90 g/L

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Product category: Piemont

Grignolino d'Asti DOC

Grapes come from a well exposed vineyard on a hill located in Agliano d'Asti, this enhances the  freshness and intensity of its aromas.

PRODUCTION PROCESS
Harvesting time: by hand in small baskets in September.
Vinifcation: grapes are de-stemmed and crushed in the cellar, yeasts are added to the must obtained to start fermentation. Maceration lasts about 8 days at a temperature of 28-30°C  and twice a day must is repassed over the grape dregs
Fining: at the end of fermentation wine is transferred into inoxidizable-steel tanks where the malic-lactic fermentation takes place. It remains in these tanks till March when it is bottled. After a month it is ready to be sold.

FEATURES:
Color: ruby-red tending to orange.
Scent: rich in fruit, especially plum and cherry.
Flavour: good structure with very sweet tannins and moderate acidity .
To be served: in small goblets at a temperature of  16 ° - 18 ° C.
Gastronomic coupling: it matches with roast meat, first courses, poultry and it can also be served cold.
To be drunk: preferably within 3 years.
Size/Format:750ml

VINEYARD
Grape variety: 100% Grignolino
Height o.s.l.:180 MT  s.l.m.
Sun exposure: South- East
Vines per hectare:4500
Farming: Guyot
Soil: Whitish-grey marls of sea-sedimentary origin
Year of implant:1993

CHEMICAL ANALYSIS
Extract: 26.50 g/L
Alcohol vol. (%): 12.50% vol.
Total Acidity: 5.75g/L

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About us

Company details

Franco Francesco  was established in 1911 in San Damiano d'Asti, a small town in the Asti area in southern Piedmont. Among these fertile lands in this particular microclimate, on soils rich in geological history, there are hills dominated by rocks, meadows, forests, ancient castles and roman churches. Francesco here in 1933 planted the first vineyards where grow their important grapes, giving elegant wines rich of primary aromas; thus begins the story of Franco Francesco.

The great enthusiasm that inspired Francesco has also affected the sons, decided to follow him in this exciting adventure. The correct starting point is the constant research of production techniques most appropriate to ensure, from the vineyard to the cellar, the highest possible quality to the final product.
Over the years the Colline Alfieri, in the happily lying hills at the confluence of three major territories, Monferrato, Roero and Langhe, in this fluvial environment, with a cool temperate climate have been planted vineyards of different types.

Today, the company is run by his sons Maurizio and Francesco involved by the enthusiasm they wanted to engage in this great adventure and, above all, see realized their children dream, "grown up we want to produce only great wines" .... With great good will and perseverance of the goals, we have set ourselves: to be able to introduce our wines outside our territory, to increase the area planted and invest in the best technologies to produce wines of higher quality, while maintaining the awareness that to produce good wines you must take care of the grapes  and build a strong bond with the land.

Visits to the Cellar

Discover Cantina Franco Francesco and spend a day out in the Colline Alfieri! Visit our cellar and we can arrange a wonderful wine tasting. Every day we receive enthusiasts, schools, groups from abroad or friends who want to get closer to the world of wine or who already know about it. A visit to the cellars Franco Francesco is a journey into the heart of the Piedmontese tradition, allows you to experience the magic of a large territory. Visits are open all year from Monday to Saturday and on Sundays by prior appointment +39 0141.975037 or by e-mail info@francofrancescovini.com.
We are waiting for you!

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