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Press

Rustico featured in Good Housekeeping

From the Oct. 2014 issue, “40 Tasty ideas to Eat, Cook, Sip, and Serve Right Now”:

good housekeeping magazine wine

TMS4EE.PDF

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People Press

Sparkling wine expert Ed McCarthy: “Nino Franco reaches the quality level of a fine Champagne”

ed mccarthy prosecco

“With Grave di Stecca,” writes American wine writer Ed McCarthy for Glass of Bubbly, “Nino Franco reaches the quality level of a fine Champagne.”

“Nino Franco, one of the older Prosecco wineries, was founded in 1919 by Antonio Franco, grandfather of the current owner. It is located in the central part of the town of Valdobbiadene, a town large enough to have five hotels. Antonio’s son, Nino Franco, established the winery as one of the prime Prosecco producers. When Nino Franco’s son, Primo Franco, took over in 1982, quality rose to new heights. Primo Franco, an urbane man and great conversationalist, has traveled the world, visiting wine regions. He developed a special affinity for Champagne, an unusual passion for typically provincial Italian wine producers.”

Please click here for the complete review, including tasting notes for the entire line of Nino Franco wines.

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Leading American wine writer Cathy Huyghe features Nino Franco on Food 52

food 52

“Exploring another category of Prosecco like Nino Franco’s Brut,” writes Huyghe, “means exploring characteristics beyond the thirst-quenching and often sweet-tasting features of most entry-level options. Your first sip, for example, might taste of lively fruit like melon or citrus.”

Click here for Cathy Huyghe’s recent post for Food 52, “Prosecco: More Than Just an Aperitivo.”

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Press

“Sparkling, Surprising, and Sweet”: Bottlenotes recommends Rustico

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Click here for Bottlenotes Easter recommendations.

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Press Ratings/Awards

90 points Wine & Spirits for 2012 San Floriano

wine and spirits magazine

From the August 2013 issue of Wine & Spirits:

Nino Franco Riva di San Floriano 2012
90 points

Savory scents of wheat germ and peppery spice balance this wine’s pineapple richness, all held in a lean frame. It ends firm, with dark earth tones adding a pleasant touch of bitterness. Serve it with prosciutto.—Joshua Green

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Celeb wine writer Ray Isle on Primo Franco: “creamy complexity”

food and wine magazine prosecco

“This vintage bottling from one of Prosecco’s most respected producers,” writes Food and Wine executive wine editor and frequent “Today Show” guest Ray Isle, “has a creamy complexity and floral aromas that lift it above the usual run by quite a bit.”

Click here for the complete review.

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Food & Wine’s “Pairing of the Day”: Rustico

food and wine magazine prosecco

Click here for Food & Wine editors’ “pairing of the day” featuring Rustico.

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Master Sommlier Jason Smith recommends Rustico (Los Angeles Magazine)

los angeles magazine wine

Click here to read Bellagio (Las Vegas) wine director and Master Sommelier Jason Smith’s review of Nino Franco Rustico for Los Angeles Magazine.

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Jeremy Parzen: “How could I resist a glass of Primo’s San Floriano?”

“How could I resist a glass of Primo’s San Floriano?” writes Jeremy Parzen, author of the popular Italian wine blog Do Bianchi. “[It’s] my favorite among his crus. The pairing with tagliatelle and asparagus was rivaled only by the pairing with the view from the Ristorante Enoteca Salis in Santo Stefano.”

Click here for the complete review.

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Nino Franco People Press

Independent Wine Review: Nino Franco wines “benchmarks”

primo franco

Above: Nino Franco in a recent photo taken outside the Villa Barberina, the family’s bed & breakfast.

The Independent Wine Review
February 15, 2014

The wines of the Nino Franco winery are quality benchmarks in Prosecco and specifically Valdobbiadene (North East Italy) and this is thanks to the tireless work of Primo Franco, who both labours in the vineyards and travels around the world to explain the differences between his Prosecco and other Prosecco.

At a revealing dinner in February 2013 (full article here) Primo Franco rallied against volume-orientated producers in Prosecco and extolled the virtues of wines produced from hand-tended vines located on the verdant hillsides of his Valdobbiadene, over those that are machine tended and located on the plains below. The tasting of Primo’s range of “Nino Franco” Prosecco that followed was conclusive and showed that vines tended with love, affection and human hands(!) tended to produce wines that are more flavoursome, complex and attractive than mass produced equivalents. It is this that is that is at the heart of the Nino Franco winemaking philosophy.

Originally established in 1919 as the “Cantine Franco” winery by Antonio Franco, today the Nino Franco winery produces more than a million bottles of wine a year. Whilst the majority of grapes are purchased from a network of growers (each of whom are assisted by Nino Franco technicians throughout the year) a few hectares of vineyards are estate owned.

More than half a dozen DOCG classified Prosecco are currently produced at the Nino Franco winery, with “Faive” (a Merlot-based sparkling rosé) and the new “Primo Brut” (a sparkling Chardonnay) the only wines of the Nino Franco range not to be produced from Glera grapes. The “Primo Franco” Prosecco Superiore may be this winery’s signature bottling, but two single vineyard Prosecco (the “Riva di San Floriano” and “Grave di Stecca” bottling) are just as (if not more) characterful and accomplished.