The courage to change meant that the first vinification took place in the autumn of 1996. The first grapes to be vinified were the three main vines of the real Taburno: Aglianico, Falanghina and a native Coda di Volpe vine. Cantine Francesca’s goal has always been to vinify the grapes in purity, believing in the identity that each grape could give to each wine.
For the first few years, the company relied on simple machinery that still managed to meet the needs, then over the years, it invested in more complex equipment that could improve the yield and quality of the wine.
In fact, the simultaneous use of crusher-destemmer, presses, refrigerated tanks and others, has led not only to create better wines but to be able to experiment with different vinifications.