Visiting Nino Franco
As some of you know, I just returned from a press trip in Italy. I am still researching and tasting from the various regions. In the meantime, here are photos from the first two days of our visit. We began in Valdobbiadene, in the Treviso province of the Northeast.
Silvia Franco at the top of the steep slope vineyard, Rive di San Floriano
The region surrounding Valdobbiadene falls within the highest quality area of Prosecco, which reaches to the town of Conegliano. The steep sloped hillsides rise prior to the Alps out of former-marine soils combining the cooling effects of the mountains, with chalky, crisp, mineral-driven soils.
the town of Valdobbiadene
The region between Valdobbiadene and Conegliano is being considered for a World Heritage site designation. Known history of the region reaches back to the 11th century, and includes scientific work done by one of the first wine schools in the world, and commemoration in Renaissance paintings by artists Conegliano, and Bellini. One of the unique aspects of the area that qualifies it for consideration rests in its long standing relationship with viticulture. The region’s geography, both culturally and physically, so thoroughly intertwines with the vines that the shape of the area, and the persistence of the hillsides cannot be discussed without recognizing the role of Prosecco.
The Franco family have lived in the region for generations, with four generations now having operated their Nino Franco winery.
Annalisa and Silvia Franco hosted us for lunch as a way of introducing us to their wines, and welcoming us to Italy. Then we toured the vineyards of the area.
Giovanni Franco founded the winery in 1919 naming it after his son, Antonio (nicknamed Nino). At the time it was not possible to sustain a sparkling only operation, so the family sourced red grapes from neighboring areas to make still wines as well. Having been part of the family business since the 1970s, Primo Franco (Nino’s son) became the head of the company after his father’s death in the early 1980s. He chose to shift the focus away from still wines and begin the project of a sparkling only winery. In 1983 he completed his first example as head of Nino Franco, naming it the Primo Franco.
Today, the family also makes single vineyard Proseccos showing the unique expressions of the hillsides through the area. The Grave di Stecca is one such example from the family’s own vineyard located in Valdobbiadene.
The area of Cartizze, in the heart of the Valdobbiadene-Conegliano stretch is considered the premier of the region. The concentration of vines, and the intricate vineyard rows are stunning and begin to make sense of quality differences between the best of Prosecco, and the bulk versions of the valley floor. The mountains in the distance here also host vineyards just below the forest tops.
Standing in a vineyard in Cartizze
The glera grape has recently earned its name, having previously just been called prosecco. To distinguish the region from the fruit, the name Prosecco is now protected and isolated to the region in Italy. At its best, glera offers focused fruit flavors with a crisp edge to it.
standing in a terraced steep slope vineyard during harvest. Standing a terrace below, I am at least four feet below the harvester. Looking straight ahead I can only see her boots. (Thank you to Cathy for the photo suggestion.)
Prosecco goes through two tank fermentations, with DOCG quality inspections at each stage. The first tank fermentation occurs immediately after harvest and produces the more austere still wine that will be the basis of the sparkling. Cathy and Primo as we tank sample the 2013 harvest of Rive di San Floriano.
The still wines are brought with their lees to the secondary tanks where they will undergo secondary fermentation and be left on their lees the better portion of a year for aging. Lees contact and aging are a choice made at Nino Franco, and are not necessarily practiced by other wineries. Silvia and Primo help us tank sample the sparkling 2012 Grave di Stecca.
The single vineyard Grave di Stecca is aged in bottle before release.
Tasting through the Nino Franco lineup, all sparkling. from left: Rustico (their “premium entry level”), the Valdobbiadene blend, the single vineyard 2012 Rive di San Floriano, the single vineyard 2010 Grave di Stecca, the Merlot-Cab Franc sparkling rosé (project they make with a red wine producing friend) 2011 Faive, the 2012 Primo Franco
Primo standing with his first bottle of 1983 Primo Franco
Silvia, Primo, and Annalisa Franco standing in Cartizze
To read more about Nino Franco, check out Alfonso Cevola’s post from a visit he made here: http://acevola.blogspot.com/2013/05/the-battle-for-prosecco.html
Thank you to Primo, Annalisa, and Silvia Franco.
Thank you to Megan Murphy, and Kanchan Kinkade.
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