The Francia Vineyard: The Legendary Cru Behind Conterno’s Barolo, Barbera and Monfortino
Few vineyards in the world hold the status of Vigna Francia, a vineyard in Serralunga d’Alba that has become synonymous with Giacomo Conterno’s Barolo and Barbera. Bought by the Conterno family in 1974, it represents one of the most essential and unique terroirs in Barolo, yielding wines of profound structure, beauty, and longevity. I mean, this is the vineyard of Monfortino after all, the most important Italian wine ever made.
Francia: A Grand Cru of Serralunga d’Alba
Francia is located in the heart of Serralunga d’Alba, and the vineyard’s greatness lies in its high elevation (350-400m), southeastern exposure, and complex limestone-clay soils that are rich in minerals and marine fossils. Cool nights help maintain acidity and enhance fragrant depth, key to the refined balance of each Barolo and Barbera. Before 1974 this vineyard was already recognized as one of the best in Barolo. But it has really shined under the ownership of Giacomo Conterno. In 1978 Conterno decided to use Francia Vineyard exclusively for the production of Monfortino.
The Evolution of Monfortino: From Blended Selection to Single Vineyard
Monfortino was first produced in 1924 by Giacomo Conterno as Barolo Riserva. For decades, the grapes came from different vineyards in Serralunga d’Alba and other Barolo villages, chosen based on quality rather than site specificity. Monfortino was vinified and aged traditionally, undergoing extended maceration and years of aging in large Slavonian oak casks before release.
In 1974, Giovanni Conterno, son of Giacomo, purchased the Francia vineyard in Serralunga, securing a consistent, estate-owned source of top-quality Nebbiolo. By 1978, all Monfortino was sourced exclusively from Francia, making it a single-vineyard wine from that point onward. After Francia became the official Monfortino vineyard, the Conterno family also began bottling a Barolo Francia from the same site, but with a different approach.
Key differences between Barolo Francia and Monfortino:
Monfortino undergoes longer maceration (40-50 days) and extended aging (at least 7 years in oak).
Barolo Francia follows a more conventional Barolo aging process.
In great vintages, both wines are produced; in others, only Barolo Francia is made. So, when you see Monfortino from the 1940s, 1950s, or 1960s, you are tasting a wine made from a blend of top vineyard sites, rather than from Francia, which became its sole source only in 1978.
Barolo Francia: A Monument of Power and Purity
Since its first vintage in 1978, Barolo Francia has set a benchmark in Barolo. Often described as austere, structured, complex, this is to me the true definition of Barolo. My favorite bottle at this price point. This wine has a firm, glorious tannic structure. You will be impressed by the red and black fruit layers. An amazing wine now, tomorrow, in 10 or 50 years. It is just an amazing wine.
This is the same fruit Conterno uses in his Monfortino, Francia Barolo goes under a more classic maceration though. This makes the wine more approachable in his youth. Do not get me wrong, it is still a true masculine Barolo, but it not as severe as a Monfortino (which you definitely want to age). For a fourth of the price of a Monfortino you can try the same fruit and winemaker. All I need to love this wine.
2020 Giacomo Conterno "Francia" Barolo $249.99 98JD 98VN 97WA 96DC
Barbera Francia: The Ultimate Expression of Barbera’s Potential
Love love love this wine. Every time someone tells me that they do not think Barbera is a wine worth considering, I always ask if they have tried this Barbera. This is just a different Barbera; it is my guilty pleasure, and I have to admit I bought myself more bottles than I should have of this. While Francia is the most famous for its Nebbiolo, it produces one of the best Barbera of all Piedmont. Why is Francia's Barbera so special?
As with the Barolo the altitude here is the key. You do not find many Barbera at this altitude. The soil is also limestone soil driven, even if usually Barbera usually thrives in soft, sandier soil, in Francia's limestone terroir, it develops an unusual stress, mineral precision and complexity. Unlike many modern Barbera at the same level this Barbera is only aged in Slavonian oak. You can really feel the fruit and the identity of the vineyard. These Barbera are approachable now, but it is also ageable, like no other Barbera out there. I love this wine so much, I love to see that the winemaker can make such a difference in a grape, Giacomo is able to make a world class wine with the help of his vineyard.