Francesco Versio
Born and raised in the hilltop town of Neive (one of the main communes in the Barbaresco appellation), Francesco Versio is one of the youngest and brightest rising stars in Barbaresco.
Francesco graduated from the Winemaking School of Alba in 2005 and the University of Turin in 2009, with a focus on viticulture and winemaking. Fresh from graduation, Francesco landed the opportunity of a lifetime, working at Bruno Giacosa as cellar master and learning from one of the Langhe’s most iconic Maestros. From Giacosa, Francesco learned many winemaking techniques, but most importantly he understood how to identify, combine and transpose in his wines the unique features of the various soils and vineyards in Barbaresco.
Francesco started making his own tiny production of Barbaresco in 2013, in his family’s basement harvesting from his Grandfather’s own plots in Neive, both with southwestern exposure and overlooking Barbaresco. One plot, originally planted in 1969, is located in the San Cristoforo MGA (1 acre, rich in limestone), while the other, older plot, rests in the sandy soils of the Currà MGA (0.75 acres). Soon after his first vintage, he replanted the Currà plot with a selection of the three main clones of Nebbiolo (60% Lampia, 30% Michet, and 10% Picotener).
In keeping with the tenets of traditional artisanal wine growing, Francesco ferments all his grapes using native yeasts, managing the maceration time based on the vintage’s characteristics, and using only large Slavonian oak for aging. In doing this, he skillfully allows the unique soils of Barbaresco to express all the noble, mesmerizing character of the Nebbiolo grapes without interferences or filters.
More recently, he added two new plots one in the Starderi MGA, the other in the Albesani MGA, all within the Neive Commune. Along with his masterfully crafted Barbaresco, Francesco makes a benchmark Dogliani (100% Dolcetto), as well as a delicious Barbera d’Alba and an elegant Langhe Nebbiolo.
Available Wines:
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Dogliani DOCG
100% Dolcetto, from the prestigious Dogliani appellation, known for structured, age-worthy Dolcettos. Fermented with native yeasts in stainless steel with just 5-8 days of maceration. Aged in stainless steel and racked monthly to avoid reduction and keep the wine fragrant and bright.
A classic Dolcetto that combines notes of juicy, fresh blueberry with hints of fresh herbs in a dry, vertical finish. Less than 2500 bottles made.
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Barbera d'Alba DOC
100% Barbera, from a leased small plot in the La Morra commune of the Barolo DOCG. Fermented in stainless steel with native yeasts, and aged in mid size barrels for 6 months.
A juicy, fruit forward and elegantly balanced Barbera echoing the traditions of this area, which see Barbera as a food-friendly, versatile and easy-drinking wine. Loaded with aromas of ripe cherry and pomegranate, it finishes with a vibrant zing and soft tannins.
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Nebbiolo Langhe DOC
100% Nebbiolo from the Currà and Starderi MGAs (single vineyards) in Neive. Fermented with native yeasts in temp-controlled stainless steel, with maceration lasting up to 30 days depending on the vintage. Aged mostly in large Slavonian casks up to 12 months.
This is a vibrant Nebbiolo, effortlessly combining a core of ripe, juicy dark berry fruit with notes of licorice, quinine and underbrush. Finishes dry, with firm but finely grained tannins.
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Barbaresco DOCG
100% Nebbiolo coming from 4 different plots in Neive (San Cristoforo, Currà, Starderi and Albesani). Native yeasts fermentation, long maceration and aging in neutral Stockinger Slavonian oak all contribute to this traditionally crafted Barbaresco, offering signature aromas of dried blue flowers, orange zest, forest floor and a touch of juicy berry fruit, all framed by firm but finely grained tannins.
