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Posts from the ‘Press’ Category

Nino Franco Rustico featured in Briscoe Bites

Briscoe Bites featured Nino Franco Rustico in the December 11, 2017 article Nino Franco Rustico Prosecco.

“On the pour and into the glass, the Nino Franco Rustico Prosecco is a light, but bright straw-like yellow. Out of the glass comes complex aromas of brioche, crisp apples, and white petaled flowers. The palate is a light to medium body with a bit of nuttiness in the background that gives the impression of a bit of creaminess on the tongue as well.”

Click here to read the full article. 


Nino Franco featured in VinePair


 featured Nino Franco in the November 2017 article POPPING OFF: THE MOST POPULAR PROSECCO BRANDS OF 2017.

“Prosecco is the specialty of this family-owned winery that has been in the heart of the Veneto since 1919.”

Click here to read the full article. 


Vino-Sphere: “Nino Franco Continues Legacy of Premiere Prosecco In Italy’s Valdobbiadene Region”

 featured Nino Franco in the October 9, 2017 article Nino Franco Continues Legacy of Premiere Prosecco In Italy’s Valdobbiadene Region.

“Nino Franco Prosecco has received a multitude of awards and it is easy to see why. Each bottle was crafted to produce a delicious experience. The pricing is such that opening a bottle doesn’t need to wait for a special occasion. Even the highest priced bottle we enjoyed is under $50. We highly recommend the wines of Nino Franco and want to nudge you to step up from the basic Prosecco to the DOCG Prosecco Superiore of Valdobbiadene.”

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Hudson Valley Wine Goddess Impressed by Nino Franco Prosecco

Hudson Valley Wine Goddess

Hudson Valley Wine Goddess featured Nino Franco in the October 6, 2017 article The Prosecco Ambassador – Primo Franco and the Nino Franco Brand.

Writer Debbie Gioquindo said, “Rustico Valdobbiadene Prosecco Superior DOCG really opened my eyes to what a good Prosecco is. Rustico is a term connected to an old local tradition of making wine using a shorter second fermentation in the bottle and leaving the sediment in the wine. This isn’t practiced today, as the second fermentation takes place in the tank (charmat method) but the brand name stayed. There are 4,000 cases of Rustico produced. This Prosecco was soft and creamy with a nice mousse and aromas of white flowers and apple blossoms. Nicely balanced, you can taste the salinity along with hints of apple and pears. Overall enjoyment.”

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Dracaena Wines Gets Educated in Prosecco by Nino Franco


Dracaena Wines featured Nino Franco in the October 4, 2017 article Getting Educated on Prosecco by Nino Franco. 

“Being one of the oldest wineries in Valdobbiadene, Nino Franco holds true to its tradition. A combination of old practices and adapting to new technologies has allowed three generations Antonio, Nino and Primo to produce exceptional Prosecco.”

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Always Ravenous Pairs Nino Franco Prosecco with Small Savory Plates

Always Ravenous
Always Ravenous featured Nino Franco in the September 30, 2017 article Prosecco Paired with Small Savory Plates. 

Writer Jane Niemeyer said, “I paired the 2016 Primo Franco with a triple cream cheese, Gruyère, proscuitto, fresh figs, and Marcona almonds. The fresh acidity of the Prosecco was a nice contrast to the creamy richness of the triple cream cheese. The almonds brought out a toasted almond note in the Prosecco.  Both the prosciutto and Gruyère complemented the Prosecco, leaving both the food and Prosecco enhanced.”

Click here to read the full article. 


The Frosted Petticoat: “Prosecco Tower How-To with Nino Franco”

The Frosted Petticoat featured Nino Franco in the September 25, 2017 article Prosecco Tower How-To with Nino Franco.

Writer Sam Temsah-Deniskin created a Prosecco tower with Nino Franco Rustico Valdobbiadene Prosecco Superiore and coupe glasses.  She writes, “Founded in 1919, Nino Franco is quite appropriately paired with the unofficial glass of the Roaring Twenties, the coupe! A sexy, elegant, and celebratory prosecco to match an equally rich glass. And with Rustico’s crisp fruit and creamy taste, it won’t disappoint.”

Click here to read the full article.