The Franscioni story began over a century ago when Silvio Franscioni arrived from Switzerland in search of opportunity in 1907. What started as a modest cattle farm in the Salinas Valley has grown into a multigenerational farming legacy. From beans and sugar beets, to broccoli and romaine lettuce, and now Chardonnay and Pinot Noir, each generation has expanded the vision, and the rugged farmland has been transformed into vineyards that define the region today.
As a third-generation farmer, Gary laid the foundation for the family’s winegrowing legacy when he planted Rosella’s Vineyard around his family home. Raised among those vines and lemon orchards, Adam and Nick Franscioni have carried that legacy into the fourth generation. The boys grew up immersed in the rhythms of the farm, learning by doing, with hands in the dirt from an early age.
Adam spent five years winemaking at ROAR with Scott Shapley before transitioning to farming the family’s estate vineyards. He now leads vineyard operations with Gary and oversees the family’s orchards. One of his earliest memories is working summers at Rosella’s Vineyard, thinning clusters and making decisions that shaped each harvest. “That process was especially impactful,” he recalls. “I had to decide which clusters would ultimately be harvested, which were decisions that directly influenced the quality of the wine.” It was an early introduction to the level of detail and care required in farming, and one that continues to guide his approach today.
Today, Adam brings a thoughtful and forward-looking approach to farming that is grounded in sustainability and a commitment to quality. “Growing wine grapes is as much an art as it is a science,” he says. “There’s always more to discover.” Building on Gary’s philosophy of precision and hand-farming, Adam has introduced refinements to draw the best from each vineyard site. He often harvests individual blocks at different times to capture a wider range of flavors. He also encourages planting field blends for each varietal, which adds complexity to the wines and helps guide each site toward its most expressive clones.
While Adam found his calling among the vines, Nick was drawn to the cellar.
Like his brother, Nick also grew up at Rosella’s Vineyard, where some of his earliest memories include driving a quad around the rows to shoo birds with his banger gun, and pulling leaves from the fruit zone to increase airflow and light exposure. That early bond with his home vineyard continues to guide him today. “I’ve been tied to the land of Rosella’s Vineyard since birth,” he says, “and I believe it makes the most compelling wine in our appellation.”
After starting on the farming side, Nick shifted his focus to the cellar, where he now works hand in hand with winemaker Scott Shapley to guide the style and direction of the wines.
With a keen palate and thoughtful approach to blending, Nick plays a central role in shaping how each vintage speaks. Nick says, "There are countless options for selecting which barrels go into a blend, so there is a mix of being objective and subjective in piecing them together. At the end of the day, we blind taste hundreds of different combinations to decide which one makes the most complete wine, and most importantly, is representative of the site."
Since stepping into winemaking, Nick has helped guide the wines toward greater refinement, bringing added restraint and elegance while preserving their signature depth and power. His philosophy echoes a lesson Gary instilled early on. “Wine is food,” Nick notes. “That mindset shapes how I think about farming and winemaking, they are directly intertwined. We’re farming the best food we can, and years later it’s enjoyed in the glass.”
Both brothers thrive on daily collaboration. Their shared vision and aligned values drive a continual focus on quality and long-term stewardship, ensuring ROAR remains a family-run business for generations to come.
Gary is proud to have both his sons by his side, continuing a legacy that began more than a century ago. With the arrival of Adam’s children, Maximo (4) and Juliette (2), and Nick’s daughter, Marla (3 months), the fifth generation is already taking root. Whether they choose to follow in the family’s footsteps remains to be seen, but the door will remain open.
As Adam reflects, “The idea that my kids could become the next generation to steward the land makes it all feel more meaningful. It adds a new layer of purpose to what we do.”
