Francoli: a family of distillers, from Valchiavenna to Ghemme
From grape pomace to anise liqueurs: a Piedmontese house and different ways of expressing aromatic ingredients.
Green anise, Pimpinella anisum, in Köhler’s nineteenth-century atlas. The plate shows the plant and the small aromatic fruits associated with anise liqueurs.
Franz Eugen Köhler · Image source · Public domain
A story rooted in the valleys
The Francoli family’s roots lie in Campodolcino, in Valchiavenna. The house tells of Guglielmo Francoli, a timber merchant who returned from the valley with grape pomace to distil. The family tradition is documented from 1875. Before there is a glass to pour, there is an agricultural ingredient and a craft passed from one generation to the next.
Ghemme and the next generations
In 1951 Luigi Francoli established his distillery in Ghemme, in northern Piedmont. Later generations continued the work and developed a group of brands and products. Francoli therefore does not stand for a single recipe: the name is associated with grappas, liqueurs and other spirits, each with its own production methods and character.
Three expressions on our menu
At La Corte Segreta, Sambuca d’Amante puts anise centre stage; Opal Nera brings it together with elder, citrus and spices. Our Francoli limoncello, made with lemons from Campania, takes a different direction, led by fragrant peel and lemon sweetness. We list it at 31% ABV, as shown on our bottle. Knowing the house connects these drinks; reading how each one feels on the palate helps you choose according to your tastes.
Sources and further reading
Consorzio Grappa Piemonte and Barolo
Explore further
Sambuca d’Amante: anise and Italian traditions →
Opal Nera: anise, elder and a dark sheen →
Limoncello: lemon fragrance and hospitality →
Sambuca: anise, sweetness and Italian traditions →
