LUIGI FRANCOLLI GRAPPA

The Francoli family claims its origins from Campodolcino, a small alpine village close to the Swiss border. Originally started by Luigi Guglielmo in 1875, the Francoli family has been officially distilling grappa for five generation although the family has been involved in distilling grappa even longer.

In 1992, Guglielmo and his brother Severo Francoli decided to move to Ghemme in the Piemonte region in Northern Italy, to establish a specialized Grappa distillery. With Severo having returned to Campodolcino, it was his son Luigi, who in 1948 decided to jouncle in his uncle Guglielmo in Ghemme. In 1951, at the age of only 21, Luigi founded his own distillery. His 4 brothers (Franco, Augusto, Giuseppe and Giovanni - all young er) joined Luigi and one by one came to support his dream of founding a prosperous Grappa Distillery. Thus the Fratelli Francoli distillery was born.

It is no surprise, that after being born in the confines of the distillery, Luigi's son, Alessandro, now the president of Distillerie Francoli acquired the same passion for Grappa distillation. For the Francoli family, Grappa distillation is not only an art but also science. Over time Luigi modified the 'Berti' distillation equipment to obtain a Grappa, which was more suitable to the family. At university Alessandro's thesis was on the techniques of aging Grappa. As a result, the renowned for being one of the smoothest Grappa's to be produced in Italy. Since 1951, Distillerie Francoli has expanded into one of the most illustrious Grappa distilleries in Italy.

 

THE PROCESS

Only the best grapes are used. In the case of the Moscato, the grapes come from the most prestigious area of production. Riesling grapes are good for making grappa since they are a wetter grape. Nebbiolo is a red grape and adds more flavor. The stems are removed from the grapes. Francoli grappas are initially aged in inert containers (stainless steel) in order to improve the balance between alcohol and acidity.