Vineyards and winemaking
The Glera for Primo Franco comes from high hillside vineyards in Valdobbiadene, where steep slopes, cooler average temperatures and northern exposures preserve acidity and perfume. The sites sit at an average elevation of roughly 366 metres, lending the wine an especially poised expression.
After pressing and cooling, the must ferments in temperature-controlled stainless steel. The wine gains its sparkle through a second fermentation in pressurised tanks using the Charmat method. The 2014 was made in the cuvée’s characteristic Dry style, combining ripe fruit with a gentle sweetness and clean acidity.
Tasting notes
Appearance
Clear straw gold, with delicate, persistent bubbles and the deeper hue expected of a mature bottle.
Nose
Yellow apple and white peach lead into wisteria, candied lemon peel and a quiet note of marzipan, with bottle age bringing added nuance.
Palate
Supple and fruit-rich, offering peach, ripe pear and citrus preserve over a fine mousse. Mild acidity keeps the palate composed, while almond and floral tones linger on the finish. Mature sparkling wine can vary from bottle to bottle; serve well chilled and ease the closure out slowly.
Food pairing
Well suited to chicken liver parfait, Parma ham with melon, aromatic Thai fishcakes or a Bakewell tart. The interplay of fruit and sweetness is also appealing with Stilton and oatcakes.
Background story
Primo Franco first appeared in 1983 as the first Prosecco to state a vintage and bear the winemaker’s signature on its label. The wine became a symbol of Primo Franco’s ambition to show that Valdobbiadene Prosecco could possess identity, provenance and the ability to evolve.
The Franco family’s sparkling-wine history began in Valdobbiadene in 1919. Now led across its third and fourth generations, Nino Franco remains closely associated with the elevation of Prosecco from a simple aperitif to a wine worthy of serious attention at the table.
