The Francoli Method
The Francoli Method is a set of original techniques developed over time to ensure superior quality, while respecting raw materials and the environment.
Grappa is born from pomace which is the skins, seeds, and stems of grapes left after vinification. The aromas of pomace are concentrated in the skins, just as in most fruit, and producing high-quality Grappa means transferring these aromas from the skins to the distillate. The secret lies in the perfect preservation of this raw material. Here our method comes into play: we store the pomace in environments saturated with natural CO₂, preventing unwanted fermentation and preserving freshness and aroma until the moment of distillation.
With our method nothing goes to waste!
Once distilled, the pomace is considered spent, yet thanks to the Francoli Method, nothing is wasted. The pomace begins a new life: it is dried and separated into its components: skins, seeds, and stems each becoming a new, valuable, and unexpected raw material.
An infinite raw material
A production process
that generates by-products,
to be reused
in a potentially endless cycle
The dried pomace
Provide all the thermal energy needed to power the boiler that produces steam for distillation and for heating the entire company.
The dried seeds
can be stored for a long time, and it is easy to extract from them grape seed oil, used in dietary and cosmetic products. The woody part of the seed, known as grape seed flour, can be used as fuel or as a plant-based flour.
The dried stalks
can in turn be burned to provide thermal energy or used as organic mulch in the vineyard.
The residual ashes
from the combustion of peels and stalks, being rich in potassium and other minerals, are used in the vineyard as a soil improver and fertilizer.
In summary, the Francoli Methos makes it possible to obtain the following products:
High-quality grappa
Sufficient thermal energy for grappa distillation and for heating the facility
Fertilizer and soil conditioner for the vineyard
Grape seed oil
Grape seed flour
At Fratelli Francoli Distillerie, a valuable raw material enters and no waste comes out, a clear example of circular economy.
The Francoli Method also includes a bio-energy plant for the production of electricity from virgin biomass. The electricity generated amounts to about one thousand kilowatt-hours, a quarter of which is used by Fratelli Francoli Distillerie, while the remaining three quarters are supplied to the national power grid.
1.
The Francoli Method is based on an original ageing technique known as “double maturation”, developed through the research work of Alessandro Francoli. This research represents one of the very few scientific studies on the subject and has also been published in the American Journal of Enology and Viticulture.
This technique favours the oxidative phase of ageing rather than the extractive phase from the wood, which is far more common. The result is a greater balance of the spirit’s natural woody notes.
This enhanced balance leads to reduced olfactory and gustatory “harshness” in the distillate, delivering a significant qualitative improvement.
2.
The Francoli Method is also designed to offset CO2 emissions from fossil fuels. To help neutralize these emissions, the Francoli Method involves “putting many trees to work,” capable of absorbing from the atmosphere an amount of CO2 equivalent to the total emitted by transport used in the production process. Many hectares of tropical forest known for their high CO2 absorption capacity, together with an area of woodland in the Ticino region are protected thanks to the financial support and commitment of Fratelli Francoli Distillerie.