A map from 1749 reveals it: “Valle Faccenda” marks the very spot where Luca and Carolina now tend their vines. The
Valfaccenda estate bears the family name that has been rooted in these hills for centuries. He studied oenology and likes to quote his guiding principle: “Everything is already in the grape.” An engineer by training and now a winemaker, she designed the labels – each one a small work of art. Together they farm 3.5 hectares on sandy, steep slopes, some parcels with vines dating back to 1947. Only Arneis and Nebbiolo grow here, the two original varieties of Roero. Together with Alberto Oggero and Enrico Cauda, they founded the SoloRoero collective – a statement against the overpowering neighbour Barolo. Their wines smell of wild herbs and wet sand, and taste of mountain air and maritime history.
A Valley Bears Their Name
“Valle Faccenda” is the name marked on a historical map from 1749. Centuries later, Luca Faccenda returned to this place and in 2010 founded the estate together with Carolina Roggero. The estate house, built in 1929 by his grandfather Leone, is now a listed building and houses guest rooms as well as the cellar.
Luca studied oenology, while Carolina is an engineer who designed the estate's visual identity, a combination reflected in every detail, from the artful labels to the precise winemaking.
Steep Sandy Slopes and Old Vines
The
3.5 hectares of vineyards are spread across five sites between 260 and 400 metres above sea level: Valfaccenda and Madonna di Loreto in Canale, Le Rocche, San Grato and the legendary Valmaggiore in Vezza, where
vines planted in 1947 still grow. The steep, sandy soils of the Sabbie Astiane, an ancient seabed, shape the character of the wines. The
Roero rosso DOCG 2023 undergoes three weeks of maceration and shows all the finesse of Nebbiolo. The
Roero bianco DOCG 2025 comes from three separate passes through the vineyard, with 30 per cent of the grapes macerated on their skins.
SoloRoero: Together for the Region
Together with Alberto Oggero and Enrico Cauda, Luca founded the
SoloRoero collective to bring the region more attention. While producers such as
Vietti in Barolo, south of the Tanaro, have long enjoyed worldwide fame, Roero is still fighting for recognition. Yet its sandy slopes are fundamentally different from the marl soils of the Langhe and yield Nebbiolo of
remarkable elegance and early approachability. The
Vindabeive rosso 2024, made from young vines using carbonic maceration, shows this charming side of Roero perfectly.
Listening and Waiting
“Everything is already in the grape, we just have to preserve it.” Luca's philosophy of minimal intervention shapes every wine. The estate has been certified organic since 2014, but his approach goes further: he listens to the vines, waits and only steps in when necessary. The Roero Arneis Riserva Loreto, from 60-year-old vines, matures in acacia wood, while the Roero Valmaggiore Riserva captures the essence of the 77-year-old vines. Every glass of Valfaccenda holds this synthesis of historical heritage and contemporary craftsmanship.
