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Profile
Structure
Drinking window
Best 1 to 4 years from vintage.
vintage1 yrs4 yrs8 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
Aroma: golden apple, white flowers, lime zest, fresh bread
Palate: crisp pear, lemon curd, wet stone, brioche
The vintage-dated prestige cuvee of Nino Franco named for founder Primo Franco. Brut in style, with greater texture and a longer Charmat contact than Rustico; mineral and elegant.
What it pairs with
- Risotto al radicchio The wine's stone-fruit lift contrasts with the bitter-sweet character of Treviso radicchio.More wines for risotto →
- Prawn cocktail Briny shellfish is refreshed by the wine's citrus and mineral thread.More wines for prawns and shrimp →
- Soft fresh cheeses Light body and high acidity cleanse the palate after creamy ricotta or mozzarella.More wines for cheese →
With cheese
Casatella Trevigiana
Local tradition Qualigeo says Casatella goes well with white and sparkling wines such as Conegliano Valdobbiadene Prosecco. The cheese is soft, sweet and milky, and a dry Valdobbiadene's acidity and fine bubbles cut the creaminess between bites.
Montasio
Local tradition Qualigeo lists Prosecco DOP among the wines of the Montasio zone that it is paired with. Young Montasio is milky and soft; a dry Prosecco's acidity and bubbles lift that richness and leave the mouth clean.
Schiz
Our pick Schiz is browned in butter, finished with cream and eaten with polenta. A dry Valdobbiadene brings acidity and fine bubbles that cut the butter and cream and leave the plain milk flavour clear.
How to serve Nino Franco Primo Franco Valdobbiadene Prosecco Superiore
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 6-8°C. Cellar temperature (6-8°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a tulip flute , the bowl shape rewards the wine's structure.
- Pair with. Risotto al radicchio, Prawn cocktail, Soft fresh cheeses. Match the wine's structure to the dish's fat and salt.
History
Created as a tribute to Primo Franco, who transformed Nino Franco from a local producer to an internationally recognized quality house. Primo Franco is a vintage-dated single-harvest expression that preserves the unique character of each year's harvest from selected Valdobbiadene hillsides.
- 1992Primo Franco vintage cuvee introduced as the top-tier Valdobbiadene DOCG bottling.
Facts
- Producer
- Nino Franco · visiting guide
- Grapes
- Glera
- Classification
- Valdobbiadene Prosecco Superiore DOCG
- Oak
- No oak; temperature-controlled Charmat method
- ABV
- 11.5%
- Price
- EUR 18-28 at retail
- Drinking window
- 1-4 from vintage
- First vintage
- 1992
Frequently asked about Nino Franco Primo Franco Valdobbiadene Prosecco Superiore
What does Nino Franco Primo Franco Valdobbiadene Prosecco Superiore taste like?
On the nose, golden apple, white flowers, lime zest, fresh bread. On the palate, crisp pear, lemon curd, wet stone, brioche. Structurally light-bodied, high acidity with a persistent fine bead finish. The vintage-dated prestige cuvee of Nino Franco named for founder Primo Franco. Brut in style, with greater texture and a longer Charmat contact than Rustico; mineral and elegant.
When should I drink Nino Franco Primo Franco Valdobbiadene Prosecco Superiore?
Drink 1-4 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Nino Franco Primo Franco Valdobbiadene Prosecco Superiore?
Risotto al radicchio is the canonical pairing. Other strong matches include Prawn cocktail and Soft fresh cheeses. The wine's stone-fruit lift contrasts with the bitter-sweet character of Treviso radicchio.
What grapes are in Nino Franco Primo Franco Valdobbiadene Prosecco Superiore?
The blend is Glera. The wine is classified as Valdobbiadene Prosecco Superiore DOCG.
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