Leo Facini
Winemaker & Consultant
Combining state-of-the-art technology with expertise from Italy, France, Napa, and around the world to craft the best possible wines from grape to bottle.
Let the wine tell your story.
Winemaker, Wine Making Consultant and Enologist
The memories of my family and I visiting Italy and my paternal family in Friuli, were always tied to the land and farming; but especially to my grandpa’s vineyard and him making wine.
A passion inherited from the past
The memories of my family and I visiting Italy and my paternal family in Friuli were always tied to the land and farming, especially to my grandpa’s vineyard and him making wine. Friuli is a region in the North-East of Italy, traditionally and historically devoted to viticulture and winemaking. It is recognized worldwide especially for its white wines and for its many native varietals like Ribolla Gialla, Malvasia, Refosco dal Peduncolo Rosso, Tazzelenghe, and Schiopettino among many others.
After obtaining my A-level Diploma in 2005 at a scientific-technological lyceum, I continued my studies with a Bachelor's Degree in Viticulture & Oenology at the Università degli Studi di Udine, one of the major centers for winemaking and scientific research in the field. In 2009, I participated in the Erasmus project, traveling to Saint Emillion in France for 6 months and working in one of the best-known wineries of the region, where I improved and refined my knowledge and skills on red grape vinifications.
While studying, I continued to work in various wineries during harvest until graduating in 2012. Excited and hungry for what the winemaking world could offer me, I left for Armenia where directed a cellar and distillery for 2 years, refining my skills with ungrafted varietals and the production of Armenian Cognac.
After this time abroad I returned to Italy in the early 2014 and started collaborating with the wineries in Friuli and Tuscany of a famous American-Italian restaurant owner, wine expert and TV personality.
In 2017, I started collaborating with Enologica Vason in Valpolicella, where I offered my technical expertise and consulting services to the company customers and further expanded my knowledge in the food industry field across many different countries and productive realities.
Once moved to California I met my wife Allison, who has the same passion for wines and the culture around winemaking. In Napa, I had the opportunity to work with several and famous winemakers. The Wine Roamer Technical Consulting was created to share my expertise and knowledge with those who share my passion for outstanding and well-crafted wines.
My Services
Fruit Scouting and Sourcing
Finding and selecting the right land or fruit is the first step to crafting great wines. The characteristics of the land, its micro-climate, exposition, and composition dictate what varieties will thrive and return great fruit. By collaborating with trusted growers, I can find the perfect fruit to realize your project.
Picking and transforming the grapes into juice and fermenting it is undoubtedly the most important step to obtaining safe and appealing wine. With almost 20 years of experience working in wineries in Italy, Europe, and the USA, I provide a global, reliable, and traditional yet innovative approach. My expertise is not only limited to the harvest, but it extends to the aging, fining, blending, and bottling stages.
Oak Sourcing
Finding the right barrels for your wine is complicated. Critical factors such as botanical variety and origin, grain and thickness of the dowels, toast level, and size of the vessel, can profoundly impact the wine’s profile and characteristics. Let me take care of picking the best option among the vast possibilities in the market to continue your fine craft project.
Technical Services
Thanks to over 20 years of preparation and experience worldwide, I offer insight, troubleshooting, development plans, and solutions that range from traditional wine making to the innovative, tech-enabled solutions. These technical services include:
Grape harvesting
Flotation
Spontaneous fermentation and natural wines preparation
Correct preparation, management and nutrition of the alcoholic fermentation
Restart of stuck fermentations
Micro oxygenation
Barrel management
Brett and other olfactory (micro organisms) defects mitigation
Smoke taint mitigation
Management of dissolved gases (O2 and CO2)
Heat and Cold Stability
No/Lo beverages (dealcoholization)
Low sulfites winemaking
Preparation for bottling
Testimonials
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“It all begins with an idea. Maybe you want to launch a business.”
Laurie Payton
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“It all begins with an idea. Maybe you want to launch a business.”
Jamie Kokot
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“It all begins with an idea. Maybe you want to launch a business.”
Lindsey Beumer
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“It all begins with an idea. Maybe you want to launch a business.”
Keith Finley
Awards
