Franco’s father, Emilio, was also a winemaker, which was common for villagers before World War II. Like most, he made wine just for the family, the natural, traditional way, even without any sulphites. They would take a bottle out of the cellar at noon and it would be emptied out around the table by 1PM.
As a child Franco, used to help the cellar-hand Remo make the lees sink into the barrels. He was learning winemaking traditions that went back to the Renaissance. This stoked a passion for wine in Franco.
“I was ten years old and I fell in love with the white wine called “bianco vergine” (virgin white) that my grandpa used to pour himself on Sunday lunches. Just half a glass though!”
At the end of the 1980s Franco’s family bought the current Godiolo estate and the adjoined Villa Smaghi Bellarmino. They knew that they could find no better terroir, and the land was unspoiled and staged for organic viniculture. In 2000 Godiolo estate wine was first produced commercially.