Vineyards and winemaking
Primo Franco is made from Glera grown on the higher hills of Valdobbiadene. These steep, cool sites average around 366 metres above sea level, with northern exposures and moderately deep soils that encourage freshness, mineral definition and aromatic finesse.
The grapes are pressed and the must cooled before fermentation in temperature-controlled stainless-steel tanks. A second fermentation in pressurised tanks follows the Charmat method. Bottled as a Dry rather than Brut style, the 2013 balances generous fruit and gentle sweetness with the natural acidity of its elevated vineyard sources.
Tasting notes
Appearance
Bright straw yellow, with a fine stream of bubbles that has softened gracefully with bottle age.
Nose
Ripe apple, peach and candied citrus mingle with wisteria, almond and a delicate honeyed note, showing the layered character of a mature vintage Prosecco.
Palate
Rounded and softly textured, with baked apple, apricot and lemon preserve held in balance by a fresh, gently mineral line. The mousse is refined and the finish carries hints of almond and dried blossom. As with any mature sparkling wine, bottle variation is possible; chill well and open carefully.
Food pairing
Serve with a savoury cheese soufflé, glazed ham, lightly spiced crab cakes or a pear and almond tart. Its softly sweet profile also makes a thoughtful partner for blue cheese or traditional fruit cake.
Background story
Created in 1983, Primo Franco was the first Prosecco to carry both a vintage and its producer’s signature on the label. Named for the third generation of the Franco family, it represented a decisive move towards distinctive, author-led Prosecco from Valdobbiadene.
Nino Franco was founded in 1919 and, under Primo and later Silvia Franco, helped bring serious Valdobbiadene Prosecco to leading restaurants around the world. This library-release 2013 offers a rare opportunity to see how the cuvée develops beyond its youthful fruit and floral character.
