History
1919: arrival at Pianezzo
The estate’s story begins in 1919, when Telesforo Boschis, a winegrower from Barolo, moved to Frazione Pianezzo in Dogliani. His son Francesco was born there only a few days later. Telesforo and Francesco worked the vineyards and sold their grapes rather than making bottled wine.
1968: estate vinification begins
In 1968, Francesco and his son Mario decided to vinify part of the harvest in their own cellar. The first production comprised several hundred bottles of Dolcetto and became the wine now known as Dogliani Pianezzo.
1970–2001: new wines and separate vineyard vinifications
Langhe Barbera was first produced in 1970, followed by Piemonte Grignolino in 1974. Over time, the family placed greater emphasis on the natural distinctions among grape varieties—above all Dolcetto—and on differences in soil and exposure. Small vineyards therefore began to be vinified separately.
Vigna dei Prey first appeared in 1983. Sorì San Martino followed in 1986, Langhe Freisa Bosco delle Cicale in 1990 and Barbera d’Alba Superiore Vigna le Masserie in 1992. Sauvignon from Vigna dei Garisin was first produced in 1999. Vigna del Ciliegio debuted in 2001. Vigna dei Prey, Sorì San Martino and Vigna del Ciliegio became the estate’s individually identified Dogliani Superiore DOCG expressions.
2007–2018: further parcel selection and geographical identity
Langhe Freisa Nei Sorì was first produced in 2007 and is reserved for early seasons in which Freisa achieves optimal phenolic and tannin maturity. Through the 2016 vintage it was called Langhe Rosso Nei Sorì; from 2017 onward it has carried the Langhe Freisa denomination.
Langhe Pinot Nero debuted in 2018. That year also brought the introduction of Menzioni Geografiche Aggiuntive within the Dogliani denomination. Beginning with the 2018 harvest, the estate’s Dolcetto labels identify their geographical area as Pianezzo.
The estate today
Boschis Francesco covers approximately 20 hectares. The land considered best suited to vines is planted as vineyards, while the remainder includes hazelnut groves, fields, meadows, a fruit wood with chestnut trees and coppiced woodland. Beehives are kept in the meadows, and the farm also has a small stable of Piemontese cattle.
Dolcetto remains the defining variety and accounts for approximately 80% of wine production. Barbera contributes about 10% and comes from two small parcels less than 200 metres apart but divided between Dogliani and Roddino d’Alba: the Dogliani parcel gives Langhe DOC Barbera, while the Roddino d’Alba parcel gives Barbera d’Alba DOC Superiore Vigna le Masserie. Freisa, Grignolino, Pinot Noir and Sauvignon Blanc are grown in smaller plots and vinified separately.
The estate is managed by Mario and Simona Boschis with their sons Marco and Paolo. Its labels are works by Teresita Terreno, except for Vigna del Ciliegio, whose label was created by Mali (Marianne).
Terroir
Boschis Francesco lies 5 km from the town of Dogliani on the Pianezzo hill, along the road toward Bossolasco and facing Monforte d’Alba. Pianezzo is one of the highest hills in the Dogliani area: the winery stands at approximately 530 metres above sea level, compared with 295 metres for the town. Individual vineyards extend from about 400 to 580 metres.
Dogliani lies in the south-western Langhe, roughly midway between Alba and Mondovì and about 30 km from each. The local late-summer climate is described as steady, without pronounced differences between daytime and nighttime temperatures.
The estate’s vineyard soils range from calcareous and marly to silty and clay-influenced. Exposures encompass east, south-east, west and south-west. The steep east- and south-east-facing Sorì slopes receive principally morning sun, while Vigna dei Prey, Vigna del Ciliegio, Vigna le Masserie, Bosco delle Cicale, Vigna dei Garisin and the Pinot Noir parcel face west or south-west and receive more afternoon sun. Some slopes reach gradients of 35–55% and must be worked entirely by hand.
The altitude has materially affected individual seasons. In April 2017 it protected most of the estate during a wider frost episode, although one Pianezzo parcel lost about 80% of its crop. The exposed, high slopes can also suffer drought, as occurred in the older south-east-facing Sorì San Martino vineyards in 2022. A particularly ventilated part of the hill at 530 metres is used for Grignolino.
Winemaking
Environmental approach
Vineyard work is kept as simple as possible, with the stated aim of protecting the health of the family, consumers and the environment that supports the farm. Chemical fertilizers and pesticides are reduced to the minimum considered necessary. Sulfur and copper sulfate are prioritized for vine protection, while natural bovine manure is used for fertility. Chemical herbicides and systemic treatments are excluded under the estate’s The Green Experience commitments.
Vineyards remain grassed and support spontaneous plants including dandelion, geranium and wild sage. In young vineyards where permanent native vegetation is not yet established, phacelia, melilot, buckwheat, sainfoin and flax are sown to benefit the soil, vines and pollinating insects such as bees. The wider biodiversity program also encourages useful flowers and grasses and the installation of bird nests. Estate wines and agricultural practices are certified and externally audited under a body accredited by the Italian Ministry of Agricultural Policies. Certification covers all wines from the 2022 harvest.
Winter: pruning and tying
From December to mid-February, vines are pruned to simple Guyot, retaining a short spur for the following year’s shoots and one fruiting cane. The previous season’s canes are dropped and shredded on the vineyard floor to contribute organic matter. Worn posts are replaced. Willow rods are cut and prepared for tying, which generally runs from mid- or late February through the end of March; willow is favored over modern plastic materials wherever possible.
Spring: planting and early protection
From April to mid-May, new vineyards are planted and dead vines in existing rows are replaced. Soil between vines is hoed, and cover species are sown in young sites. Grass is cut before green pruning. New shoots are inspected at night by torchlight, and cutworms that feed on them are captured manually. Anti-hail nets are installed.
Summer: canopy and crop management
The most intensive vineyard period begins in mid-May. Green pruning selects approximately five to eight shoots per fruiting cane. Vines may initially carry 15–20 small bunches, but most are removed so that one bunch remains per shoot. Because of the vineyards’ elevation, this reduction is performed early rather than after the bunches are fully formed.
Without systemic chemicals, treatment timing is considered critical: intervention must be neither unnecessarily frequent nor so late that disease has already damaged young leaves and bunches. Excessive treatment is avoided because it can delay seasonal development and encourage resistant disease strains.
Growing shoots are repeatedly positioned and tied to supports to prevent wind breakage, maintain vertical growth and expose the leaves effectively to sunlight. Lateral shoots are removed and grass is mown periodically. Leaves around the bunch zone may be removed before harvest so that wind and sunlight help keep grapes healthy. In very hot years, leaf removal is delayed as long as possible or omitted to preserve aroma and freshness.
Harvest and autumn soil work
Harvest dates are chosen after visual, sensory and analytical assessment. The rachis is inspected, particularly for the shrivelling problems that can affect Dolcetto; berry health is checked in rainy seasons; grapes are tasted; and sugar and acidity are measured. Picking is entirely manual and includes bunch selection. The best fruit is directed to bottled estate wines, while other bunches go into a simpler everyday wine.
Sorì San Martino, Nei Sorì and almost all Langhe Barbera grow on very steep slopes. Full harvest baskets are drawn to the top with a winch and sled.
Anti-hail nets are removed in late October and November. Vineyards are fertilized on an alternating basis with manure from the farm’s small herd of Piemontese cattle. The soil is then worked to incorporate the manure and aerate it. Where slopes are too steep for manure spreading, bovine-manure humus is buried by hand. When conditions allow, an estate implement is passed between vines to limit grass growth the following spring.
General cellar approach
Grapes enter the cellar immediately after harvest. For the general red-wine process, they are promptly destemmed and crushed very gently to avoid damaging the skins. Fermentation takes place in stainless-steel tanks at 25–28°C. No sulfites or other products are added during this phase, allowing the indigenous yeasts naturally present on the skins to develop. Numerous pump-overs are performed each day, including two aerative pump-overs using a vessel to introduce oxygen required by the yeasts.
After alcoholic fermentation, the wine is separated from the pomace. New wines remain separated vineyard by vineyard and are racked frequently—approximately six to eight times from early October through Christmas—to maintain aromatic cleanliness. Malolactic fermentation occurs naturally. Wines intended for wood then begin maturation in barrel. The cellar is held near 18°C through fermentation, after which heating is stopped for the maturation period.
The wines are neither filtered nor cold-stabilized, and substances intended to alter their structure, flavor or nature are not added. Natural sediment may therefore develop in bottle.
Seasonal cellar cycle
From December through March, wines are racked periodically. On the coldest days, cellar doors and windows are opened so low ambient temperatures assist the natural formation and settling of deposits. Racking continues in spring; Sauvignon Blanc and Grignolino are bottled during this period. Much of Dogliani Pianezzo and Freisa Bosco delle Cicale is bottled around mid-to-late July. Most remaining wines are bottled during the waning moon of August, between approximately 20 August and early September.
Vineyard-specific cellar choices
Dogliani Pianezzo ferments for about one week and matures for 8–10 months in vitrified concrete and stainless steel. Sorì San Martino and Vigna dei Prey also ferment for roughly one week; both rest in steel, followed normally by about one year in bottle. Vigna del Ciliegio matures after malolactic fermentation for its first year in a 15-hectolitre large wooden cask and then for another ten months in steel. When the crop is insufficient to fill the large cask, it spends a year in used tonneaux; release normally follows approximately 18 months in bottle.
Barbera d’Alba Superiore Vigna le Masserie ferments on the skins for 15–20 days. After malolactic fermentation it matures for one year, principally in 500-litre tonneaux, then approximately ten months in steel and for a vintage-dependent period in bottle. Langhe Barbera ferments on the skins for more than one week, with duration adjusted to the year, then matures in large cask and steel.
Freisa Bosco delle Cicale ferments on the skins for five days and matures in steel. Freisa Nei Sorì receives a 15–23-day skin fermentation. After malolactic fermentation, beginning in the November following harvest, it matures for 18–24 months in oak barriques or tonneaux according to the needs of the vintage.
Sauvignon Blanc is destemmed and cold-macerated before pressing at 8–10°C for one to three days, depending on berry maturity and integrity. After fermentation it is transferred to older barriques, where bâtonnage continues until bottling.
Pinot Noir ferments in steel: 80–85% of the crop is destemmed and 15–20% ferments as whole bunches, with daily punch-downs and pump-overs. It is drawn off 12–14 days after crushing and matures for about ten months in vessels whose size varies by vintage—barriques or 350- and 500-litre tonneaux.
Grignolino ferments for four to five days, spending only the first two to three days in contact with pomace. It completes malolactic fermentation and rests in steel until bottling the following spring.
For the quality rosé sparkling wine, grapes are pressed immediately. The must ferments in steel below 20°C for about 15 days. After a period in steel for clarification, the rosé is bottled the following spring for its second fermentation. Disgorgement follows after 18–24 months. Time on fine lees varies by vintage to retain the character of the source variety.
Philosophy
The family defines its work as an effort not to spoil what soil, plants and the season have produced. This principle links vineyard practices, parcel separation and cellar restraint: grape varieties, soils, exposures and individual years are treated as distinct rather than forced toward uniformity.
The stated priorities are the health of those working the land, the health of those drinking the wines and respect for the environment from which the family earns its livelihood. Chemical inputs are therefore minimized, biodiversity is encouraged, organic manure is returned to the soil, and traditional materials such as willow ties are retained where practical.
In the cellar, the same approach is expressed through indigenous yeasts, the absence of sulfites during primary fermentation, natural malolactic fermentation, no filtration or cold stabilization and no additions intended to alter a wine’s structure, flavor or nature. Maturation vessels and durations vary by parcel and vintage. Seasonal differences are treated as meaningful: leaf removal, harvest timing, fermentation length, wood selection and time on sparkling-wine lees are adjusted to the conditions of each year.
The family’s progressive separation of small vineyards reflects a long-term commitment to Dolcetto and to the specific identity of Pianezzo. Freisa Nei Sorì is made only when phenolic maturity justifies it, while the sparkling wine’s time on lees is varied to protect the character of its source variety.