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Wine Enthusiast: 93 Points for 2016 Vigneto della Riva di San Floriano Brut (Valdobbiadene Prosecco Superiore)

 

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From the December 2017 issue of Wine Enthusiast:

Nino Franco 2016 Vigneto della Riva di San Floriano Brut (Valdobbiadene Prosecco Superiore)
93 POINTS – Editors’ Choice

Citrus, apple, crushed herb and wild flower aromas take center stage on this elegant sparkler. It’s bright and silky, with savory Bartlett pear, nectarine zest and hints of thyme balanced by a creamy mousse and vibrant acidity. Thanks to its depth of flavors, finesse and crisp dry finish, it beautifully demonstrates Prosecco’s serious side.

 

Wine Enthusiast: 93 Points for 2015 Nodi Brut (Valdobbiadene Prosecco Superiore)

enthusiast

From the December 2017 issue of Wine Enthusiast:

Nino Franco 2015 Nodi Brut (Valdobbiadene Prosecco Superiore)
93 POINTS

“Delicate, compelling aromas of ripe pear, lily of the valley and pressed acacia flower mingle with a whiff of aromatic herbs. The smooth, silky palate delivers yellow apple and white peach alongside a creamy mousse and fresh acidity. A lovely sparker of pedigree and finesse. “- Kerin O’Keefe.

Nino Franco featured in VinePair

 

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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”

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Vino-Sphere 
 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.”

Click here to read the full article. 

 

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.”

Click here to read the full article. 

 

Dracaena Wines Gets Educated in Prosecco by Nino Franco

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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.”

Click here to read the full article. 

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.