In 2013, Francesco made only 20hl (2,600 bottles) of his first Barbaresco in the basement cellar of his parents’ house. The fruit came from both vineyards at a yield of circa 30hl per hectare. He spent his earnings on a new temperature-controlled stainless-steel tank – the controlling element to be used only in emergency – and a large Stockinger botte grande. This is rich, elegant and precise; it holds much promise and is certainly one watch.