Nino Franco Grave di Stecca Prosecco 2010
Antonio Franco founded the “Cantine Franco” winery in Valdobbiadene in 1919. It is one of the oldest winery’s in Valdobbiadene, located in the center of town, close to the countryside and the vineyards.
Valdobbiadene is located at the foot of the Prealps, a mountain range in the south-eastern part of the Alps. This region in the north-eastern part of Italy is most famous for the prized Prosecco vine and wine production.
The area lies in the Veneto, in the hilly strip of the Province of Treviso, that lies between the small towns of Conegliano and Valdobbiadene. The production zone comprises fifteen communes. Vines are grown only on the most sunny parts of the hills, at altitudes varying between 50 and 500 meters above sea level, while the north-facing slopes are covered mainly in woodland.
The climate throughout the area is mild, with not excessively cold winters with warm summers. The nobility of Venice likes to spend their summers in this area. The Nino Franco Prosecco produced in the Valdobbiadene area represents a synthesis of history and “naturally” superior quality. Valdobbiadene, the heart of the actual production zone, has the greater concentration of high hillside vineyards. Throughout its extraordinary history, the Conegliano and Valdobbiadene areas have made Prosecco into an extraordinary success story, creating over the course of time a modern, informal and vivacious Italian-Style sparkling wine that is appreciated and enjoyed all over the world; it gained D.O.C.G. recognition in 2009, and represents the top of the quality pyramid for Prosecco.
Thanks to a careful and wise management, the estate has been growing and evolving throughout four generations of producers. Antonio founded it, Nino expanded it and Primo improved the company performance. When Primo took over its management, in 1982 it was a turning point for the estate. Silvia is the next generation responsible for future growth of the property.
Primo began to travel in 1982 and was one of the first of the pioneers to successfully introduce a different sparkling wine than Champagne to the International market exporting his Prosecco wines in Europe as well as in the Americas and the Far East and other International markets. He also invested in the production process in order to make high quality wines, eliminating all those wines that were atypical for the area. Primo also began to monitor closely the grape cultivation with the purpose of achieving the highest quality from the raw material to the final product.
He has been successful, thanks to his open minded personality, his spontaneity, reliability and competence as well as his charm and ability to communicate his love for his work, and his passion to produce the highest quality sparkling wines.
One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version that must meet more stringent production requirements is known as Prosecco Superiore and must come from the more rugged terrain between the towns of Valdobiaddene and Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While it is typically produced in a “brut” (dry) style, its fresh and fruity character makes it seem a bit sweeter than it actually is. “Extra brut” styles, incorporating higher levels of residual sugar, are quite popular, however.
Made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process (also called the tank method) means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.
Representing the topmost expression of a Champagne house, a vintage Champagne is one made from the produce of a single, superior harvest year. Vintage Champagnes account for a mere 5% of total Champagne production and are produced about three times in a decade. Champagne is typically made as a blend of multiple years in order to preserve the house style; these will have non-vintage, or simply, NV on the label. The term, "vintage," as it applies to all wine, simply means a single harvest year.