“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.”
“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.”
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.”
“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.”
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.”
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.”
Writer Lettie Teague said, “The popularity of Prosecco remains strong, and Nino Franco’s non-vintage is a reliable one. A very crisp, very dry, and relatively light-bodied take on Prosecco and an excellent aperitif.”
The website Always Ravenous: Adventures in Food and Wine featured Nino Franco Prosecco Rustico Valdobbiadene Superiore DOCG and Nino Franco Brut Valdobbiadene Prosecco Superiore DOCG in the September 12, 2017 article FETTUCCINE WITH ASPARAGUS, PEAS & SAFFRON AND PROSECCO.
“I paired the Nino Franco Brut with Fettuccine with Asparagus, Peas, and Saffron.
What made this pairing work? A lighter vegetable forward pasta matches the weight of the Prosecco. The cream sauce is enhanced with a dry Vermouth echoing the dry savory notes in the Prosecco. The bubbles and acidity cleanse the palate.” Writer Jane Niemeyer’s article includes tasting notes and a recipe.