Master of Wine Christy Canterbury recently visited the Prosecco region of Valdobbiadene and Conegliano and had this to stay about the area, “These are the most beautiful vineyards I’ve ever seen. And, I’ve seen a lot of vineyards.”
In this feature Christy details out the vast differences between Prosecco DOCG and Prosecco DOC and IGT areas:
“Just as some jewels are more precious than others, so they are here. In wine grape growing, hills trump plains for top quality, and neither Conegliano nor Valdobbiadene are short on slopes. This is mostly unlike the Prosecco DOC and IGT areas, composed of flat lands surrounding the DOCG region. The DOCG zone makes the most prized wines because of its vineyards’ privileged hillside positions that require an exorbitant number of wo/man labor hours and produce small yields (compared to DOC and IGT Prosecco) as well as the detail-oriented prophets who prove with every glass that their wines’ quality is better.
Whereas DOC and IGT Prosecco from the plains requires approximately 150 hours of labor per hectare per year, DOCG Prosecco made on the slopes can require 500 to 800 hours.
Moreover, DOCG producers work much harder for far less yield, about 25% less per hectare.”
Nino Franco is featured for producing some of these Prosecco gems from the DOCG and for being one of the first wineries in the zone that has helped mold the Prosecco category into what it is today – “ruler of the kingdom of sparklers in sales growth and broad consumer appreciation.”
Christy recommends Nino Franco 2010 Valdobbiadene Brut Grave di Stecca:
This wine has a pronounced yellow color that is lovely if a little unusual for Prosecco (even if this technically isn’t labeled a Prosecco). It smells of clove-studded pear, ginger and spice cake. It’s impressively medium rather than light (like most Prosecco) in body with seamlessly integrated acidity and a prominently long finish. Highly distinctive, this is a compelling wine that shows its minerally Valdobbiadene terroir with pride.
To read the full article on Grape Collective click here.
Primo Franco (Photo by Robert Camuto)
In this feature dedicated to Primo Franco and his role in Italy’s wine quality revolution back in the 1980s, Robert Camuto, contributing editor to Wine Spectator, walks us through Primo’s inspiration for transforming the Nino Franco Winery into what it is today:
Franco’s grandfather founded the winery as a négociant house, bottling red and white wines after the close of World War I. His father, Nino, expanded that business within Italy.
“We were selling calories,” recalls Franco. “Wine was something that was drunk every day and every night.”
Franco expanded the business with its first exports to other European countries and the United States. Then in 1982, his father died and took over. He immediately modernized the family winery, replacing old fermentation barrels with temperature-controlled steel tanks and eliminating red and white still wines from the family portfolio.
“I decided to do one thing—Prosecco,” he says, “to put all the gas inside one car in order to go faster and further.”
It was the time of Italian wine’s quality revolution, which Franco fondly recalls. “We were a bunch of producers of the same age,” he says. “We were coming from the business of calories and into the business of pleasure, hedonism, emotion.”
To read the full article click here or download the PDF.
In January 2015 Primo Franco hosted a vertical tasting of Primo Franco Prosecco spanning 24 years from 1989 all the way through 2013 to commemorate the 30th anniversary of this special wine. Cynthia Sin-Yi Cheng of findyourcraving.com was one of the many distinguished guests and filmed a short interview with Primo after the tasting.
Primo talks about his inspiration to make this single vineyard Prosecco and why he believes it’s a wine that can age for decades. Watch the video below.
Labor Day might have come and gone, but those hot temperatures are sticking around for a while longer, which means more outdoor barbeques. Over the holiday weekend, Nino Franco was featured on Bloomberg.com as the top-listed wine to pair with barbeque:
Nino Franco Rustico Prosecco
Bubbles contrast barbecue’s spicy, smoky, and sweet flavors and counterbalance salt and richness. At 11.5 percent alcohol, this fresh, lively quaffer is a wine you can also drink a lot of.—ELIN MCCOY
To read the full article click here.
“Looking for the perfect wine for dinner or to take to a party? Our team of experts has come up with bumper crop of suggestions—enough to try something new every week. Next time you go to the wine store, look for these bottle bargains.”
Mary Ewing-Mulligan @memmw, president of the International Wine Center and co-author of Wine for Dummies, recommends Nino Franco Rustico!
To read the full article click here.
Master Sommelier Laura Maniec of NYC’s Corkbuzz lists her top choice producers of prosecco in InStyle:
Nino Franco Grave di Stecca Brut Sparkling
“Dry, followed by a decidedly fruitier taste and aroma with nuances of fresh fruit.”
Click here to read the full article.
Nino Franco is featured in the July issue of Saveur Magazine as one of the best bubbles to add to your summer cocktail.
Prosecco: It’s clean, light, fruit-forward flavors make prosecco the ideal candidate for mixing.
To read more click here. This article will also appear in the July 2015 issue of Saveur.