Nino Franco
Valdobbiadene Superiore Brut Rustico Magnum
| Denomination | DOCG Conegliano Valdobbiadene Prosecco Spumante Superiore Brut |
|---|---|
| Size | 1,50 l |
| Alcohol content | 11.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | After bottling, the wine remains in the cellar for 30 days before being released for sale. |
- Origin: Prosecco Superiore DOCG from Valdobbiadene, Treviso
- Grapes and style: Made exclusively from Glera grapes, a Brut white sparkling wine with a dry and lively profile
- Format and alcohol: Magnum bottle of 1.5 litres with an alcohol content of 11% by volume
- Aroma and taste: Notes of Williams pear and citrus fruits, soft structure and fine bubbles
- Pairings: Charmat method, ideal with cicchetti, fish dishes, risottos and cheeses
Description
What kind of wine it is
Valdobbiadene Superiore Brut Rustico by Nino Franco fully expresses the character of the Glera grape variety. To the eye, it displays a bright straw yellow colour, enhanced by a fine and persistent perlage. The aromatic profile is distinctly fruity and floral, with clear notes of Williams pear, white flowers and hints of citrus. On the palate, it reveals a soft and creamy texture, balanced by a dry, fresh and crisp sip. Its harmonious structure makes it an excellent companion for light starters, fish dishes and traditional cicchetti.
Where it comes from
This sparkling wine originates in the heart of Veneto, within the Conegliano Valdobbiadene Prosecco Superiore area. The vineyards stretch across steep hills, which promote natural drainage and keep the grapes in perfect health. The location between the sea and the Prealps ensures a temperate and constantly breezy climate. The marked temperature variations between day and night create the ideal environment for the development of defined aromas. Cultivation takes place in a region whose historic winemaking vocation has been documented for centuries.
How it is produced
Production begins at the end of September with the manual harvest, essential for preserving the integrity of the grapes. After destemming and gentle pressing, the must ferments in stainless steel tanks at a controlled temperature. The secondary fermentation takes place in pressurised tanks according to the Charmat Method, a technique that maximises the freshness of the aromas. This is followed by bottling and a thirty-day rest in the cellar before release, which helps to perfectly define the overall taste balance.
History and Curiosities
Produced in Valdobbiadene by the renowned Nino Franco winery, this Prosecco Superiore DOCG celebrates a winemaking tradition documented since 1772. An interesting fact: the prized Glera grapes, here vinified in purity, were officially called “Prosecco” until 2009. The bunches, hand-picked at the end of September, are processed using the Charmat Method and enhanced by the exclusive Magnum format, resting for thirty days in the cellar before being released to the market. The result is a fresh sip, awarded with prestigious accolades such as the 92-point score from James Suckling.
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.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
03 - 05 years
- Start up year: 1919
- Oenologist: Primo Franco
- Bottles produced: 1.100.000
But it was the "quiet revolution" of Primo Franco, Antonio’s grandson, that brought the wind of change, opening the doors of the best restaurants in the world to his Valdobbiadene Prosecco wines. Primo bravely crossed the Piave, leaving behind an agricultural world that exclusively evolved around itself.
Primo’s new wave of Prosecco – authorial, intimate and identifying – is the embodiment of his experiences: travels, encounters, meetings with chefs and gastronomes of the Nouvelle Cuisine, studies in enology and passion for architecture, as well as conversations and drinks with friends.
Today, after making history for a century, Nino Franco is the icon of Valdobbiadene Prosecco. While observing the utmost respect for his homeland, he undid – using quality and imagination – all the prejudices against an easy and standardized wine, one considered as an endowment of a rustic and pragmatic culture. Read more
| Name | Nino Franco Valdobbiadene Superiore Brut Rustico Magnum |
|---|---|
| Type | White charmat method sparkling wine brut |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Size | 1,50 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Nino Franco |
| Story | History and Curiosities Produced in Valdobbiadene by the renowned Nino Franco winery, this Prosecco Superiore DOCG celebrates a winemaking tradition documented since 1772. An interesting fact: the prized Glera grapes, here vinified in purity, were officially called "Prosecco" until 2009. The bunches, hand-picked at the end of September, are processed using the Charmat Method and enhanced by the exclusive Magnum format, resting for thirty days in the cellar before being released to the market. The result is a fresh sip, awarded with prestigious accolades such as the 92-point score from James Suckling. |
| Origin | Valdobbiadene (Treviso), Italy |
| Climate | Temperate |
| Harvest | End of September |
| Production technique | Charmat method (refermentation in autoclave) |
| Wine making | Crushing, destemming, cooling of the must and fermentation in stainless steel tanks at a controlled temperature. Subsequent refermentation in an autoclave (Charmat method). After bottling, the wine remains in the cellar for 30 days. |
| Aging | After bottling, the wine remains in the cellar for 30 days before being released for sale. |
| Allergens | Contains sulphites |