Rustico: How a Prosecco Got Its Name
Why Rustico? The name for this important wine in the Nino Franco portfolio dates to its very beginning: In the 1970s, the first one was made doing a second fermentation in the bottle without disgorgement, or col fondo, literally “with sediment.”
This somewhat cloudy wine was reminiscent of traditional, homemade wines enjoyed informally among friends and family. It had a rustic quality, and although it has long since been made by the charmat method, with the second fermentation taking place in a pressurized tank (this is also known by the French term cùve close), it continues to bear the name “Rustico.”
But you might notice something new alongside the name on the label: The addition of an appellation.
Rustico has always had a place of origin, of course – it was just on the back label. Through 2008, that appellation was Prosecco di Valdobbiadene DOC. Then in 2009 the Valdobbiadene Prosecco Superiore DOCG was recognized. That became the new Rustico appellation – and the appellation says a lot about the wine.
Valdobbiadene Prosecco Superiore DOCG is where the Prosecco was born, in steep and hilly terrain, with chalky and clayish soils. Cultivating grapes isn’t easy there, but the growers work hard to help nature express itself in the best way. With this label, that key part of Rustico’s identity is now given the attention it richly deserves.