Vineyards and winemaking
Nodi comes from the Col del Vent vineyard in Valdobbiadene, where old Glera vines grow in fluvio-glacial soils. Some vines are more than a century old and preserve long-established plant material, propagated within the vineyard by grafting. The name evokes both the knots of these old trunks and the currents of wind that move through the rows.
Following pressing and temperature-controlled fermentation in stainless steel, the wine rests for an extended period on its fermentation sediment. The second fermentation takes place in pressurised tanks, with further ageing in bottle. Made as an Extra Brut, the 2019 emphasises the vineyard’s acidity, savoury character and fine texture.
Tasting notes
Appearance
Straw gold, with a fine, persistent mousse now softened by bottle age.
Nose
Wisteria and dried rose meet pear, gooseberry and lime, with notes of preserved lemon and meadow hay emerging as the wine opens.
Palate
Velvety yet focused, with white peach, pear and citrus wrapped around a taut savoury core. Bottle development brings gentle nutty complexity, while the finish remains fresh and mineral. As a mature sparkling wine, individual bottles may vary; chill well and open carefully.
Food pairing
Pair with prosciutto, scallop risotto, potted shrimps, roast sea bass or a mild, nutty cheese such as Comté. Its dry profile and mature detail also work beautifully with leek and Parmesan tart.
Background story
Nodi was first made from Col del Vent in 2015, following Nino Franco’s work to recover and preserve the site’s century-old vines. It is a single-vineyard interpretation of Glera, created to express the variety with greater depth and a direct connection to its historic plant material.
The Franco family has worked in Valdobbiadene since 1919. Under Primo and Silvia Franco, the estate has placed increasing emphasis on individual parcels, showing how altitude, exposure and vine age can give Prosecco a distinctive identity and an ability to develop in bottle.
