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Nino Franco

Nino Franco Valdobbiadene Prosecco Superiore Rustico Brut

White charmat method sparkling wine brut

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Regular price €14,00
Regular price €14,00
List price: Indicates the price of the product before the start of the promotion
Sale price
Sale Sold out
Lowest price: Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods
€168,00

12 bottles

€84,00

6 bottles

€42,00

3 bottles

Immediate availability
Denomination Conegliano Valdobbiadene Prosecco DOCG
Size 0,75 l
Alcohol content 11.0% by volume
Area Veneto (Italy)
Grape varieties 100% Glera
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Awards

  • 90

    /100

    Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.

  • 92

    /100

    James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.

  • 90

    /100

    The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.

  • 90

    /100

    Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.

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Perfume

Perfume

Fruity and flowery, evident notes of Williams pear and white flowers.

Color

Color

Bright, straw yellow.

Taste

Taste

Soft texture on the palate; delicate and crystal-like.

Serve at:

06 - 08 °C.

Longevity:

03 - 05 years

Charmat Method Sparkling Wines

Producer
Nino Franco
From this winery
  • Start up year: 1919
  • Oenologist: Primo Franco
  • Bottles produced: 1.100.000
In 1919, after the First World War, Antonio founded 'Cantine Franco' in Valdobbiadene, a village on the slopes of the Pre-Alps in the Veneto region, famous for cultivating the Prosecco grape from which the wine of the same name is made. With his son Nino, the company grew and expanded. However, it was thanks to Primo that the company adopted a modern approach in the 1970s.
After graduating from the Oenological School of Conegliano Veneto, driven by a desire to develop the business creatively and personally, he excluded all those products that did not identify with the Valdobbiadene area, reviewed the facilities, and rethought techniques and labels. In those years, the company conquered the Italian market through new styling and thanks to a consistently high-quality product.
At the same time, it decided to start expanding into foreign markets: Europe, the Americas and Asia. As a result, the product is greatly appreciated, and various tributes, prizes and awards are bestowed on it abroad and in Italy. At the beginning of the 1990s, supported by the conviction that a good wine is obtained by controlling production right from the start, he embarked on a new adventure with the management of a vineyard where he experimented with new planting techniques and the use of old clones. He also collaborates closely with his grape growers, aiming to develop his idea of valorising the grape variety.
The result is a fresh, fruity and floral Prosecco in which all the potential of the Valdobbiadene area is realised.
The key to this success lies in the strong conviction and philosophy that puts quality first, through meticulous control of all production phases.
Thanks to this continuous dynamism and desire to improve the product, Primo has created a Prosecco praised for its personality and high quality.
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Finger food, ”tapas,” light hors d’oeuvre and delicate dishes.

Starters
Fish
Shellfish
Cheese

Name Nino Franco Valdobbiadene Prosecco Superiore Rustico Brut
Type White charmat method sparkling wine brut
Denomination Conegliano Valdobbiadene Prosecco DOCG
Size 0,75 l
Alcohol content 11.0% by volume
Grape varieties 100% Glera
Country Italy
Region Veneto
Vendor Nino Franco
Origin Valdobbiadene (TV).
Wine making Pressing, destemming, cooling of must and fermentation in steel tanks at controlled temperature. Second fermentation in ”cuve close”.
Allergens Contains sulphites