About Barolo
- Style
- Red
- Grape Varieties
- Nebbiolo
- Price Range
- 約9,000〜13,000円
- 海外小売価格からの参考換算
- Alcohol
- 14.5%
The Francone family has produced Barolo since 1958, originally from vineyards in La Morra and later adding grapes from Monforte d'Alba to combine La Morra's perfumed elegance with Monforte's structure and firm tannins. Made in an exclusive selection of around 3,000 bottles, it undergoes traditional fermentation with 14–16 days of maceration, about 30 months of aging in oak barrels and casks, and at least 6 months of bottle aging before release.
Blending La Morra's perfume with Monforte's power, Francone's Barolo is a thoughtful, well-priced entry into Piedmont's most prestigious appellation.
New to wine?
The 'King of Wines' from a family that's made it since 1958 — approach with a decanter and patience.
Food Pairings
A classic match for braised beef in Barolo (brasato al Barolo), game, white truffle dishes and long-aged cheeses.
When to drink it
The most special occasions — milestone celebrations, formal dinners, serious cellaring.
Terroir & Winemaking
100% Nebbiolo from vineyards in La Morra and Monforte d'Alba; traditional fermentation and 14–16 day maceration, approximately 30 months aging in oak barrels and casks, plus a minimum of 6 months in bottle. Limited to around 3,000 bottles.
About the producer
Cantina FranconeFifth-generation Neive estate behind the acclaimed, single-cru Barbaresco Gallina.Visit the producer page →Frequently Asked Questions
- Since when has Francone produced Barolo?
- The family has made Barolo since 1958, originally from La Morra, later adding Monforte d'Alba fruit.
- How many bottles are made?
- It's an exclusive selection of around 3,000 bottles.
- How is it aged?
- About 30 months in oak barrels and casks after 14–16 days of maceration, plus at least 6 months of bottle aging before release.
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