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Nino Franco Prosecco

Non-Vintage Sparkling Wine from Valdobbiadene, Prosecco, Italy
  • RP90
0% ABV
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Winemaker Notes

Nino Franco's non-vintage sparkling Prosecco di Valdobiaddene is unquestionably the world's finest value in a high quality, Champagne look-alike. The non-vintage, light-bodied Prosecco di Valdobiaddene Rustico offers gorgeously elegant, fresh, lively fruit, notes of bread dough and citrus, and persistent effervescence.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
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Nino Franco

Nino Franco

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Nino Franco, Valdobbiadene, Prosecco, Italy
Established in 1919, the Nino Franco winery is one of the founding families of Prosecco and has played a key role in making the classic bubbly of Venice, Italy one of the most popular sparkling wines in the U.S. today. The classic Nino Franco style celebrates freshness and food-friendliness, making the wines ideal for pairing with a wide variety of dishes – and any special occasion.

Valdobbiadene

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The steepest hills with the best soils and exposition, Valdobbiadene (also called Conegliano Valdobbiadene) is the historic area covering 15 municipalities between the two villages of Conegliano and Valdobbiadene. Collectively it is recognized as the Prosecco Superiore DOCG. This very small area—only 7,000 hectares—of extreme terrain is in the heart of the larger Prosecco zone.

Champagne & Sparkling

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Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

LSB10113_0 Item# 10113