Giacomo Conterno bought Cascina Francia in 1974 when it was a wheat field, a monopole in Serralunga on calcareous limestone that now stands as one of the most identifiable pieces of land in all of Italy. Yields held to 30 hL/ha, four to five weeks on the skins in wooden vats with no temperature control whatsoever, then a minimum of seven years in large cask. Nebbiolo with that kind of tannin and mineral spine doesn't need coaxing. This is Barolo made the way Barolo was made before anyone worried about the thermostat.
Winemaker Notes
Viticulture: Ave. Yield: 30 hL/hA. Vinification: FFermentation: 4-5 weeks in wooden vats with regular breaking-up of the caps. No temperature control. Aging: Aging: minimum 7 years in large cask. Production: 14,000 bottles of the 2014 produced. Vineyard: Cascina Francia cru in Serralunga.
Tasting Notes
In years of outstanding quality, a selection is made while the Nebbiolo grapes are still on the vines, and the very best are reserved to become Monfortino. The two Barolos are fermented identically, with the exception that no temperature control is employed for Monfortino no matter how high the temperatures may go. The wines are then racked into their respective botti for élevage. The Barolo "Francia" is bottled after approximately four years in wood, and the Monfortino after approximately seven years.
