THE BEST FOR LESS
"The NV Valdobbiadene Prosecco Superiore Rustico is a rather exuberant yet steely, powerful Prosecco. White peaches, crushed rocks, smoke and flowers are some of the nuances that flow from this large-scaled, important Prosecco. A rich, textured finish rounds things out nicely. The Rustico is far from an easy-going cocktail wine, and is sure to be better at the table than on its own. This is Lot: L10196. Anticipated maturity: 2011-2013.
Nino Franco is one of the top names in serious Prosecco. At their best, these wines will make readers reconsider the conventional wisdom that Prosecco is a simple, straightforward aperitif wine." (WA)
Winery Notes:
The Nino Franco winery is located in Valdobbiadene, a zone in the upper reaches of the Veneto known for producing Italy's finest Prosecco. Third generation and current owner/winemaker Primo Franco is a consummate craftsman, and produces a line of Prosecco that is second to none. The range varies in style but each one has the characteristically fruity back bone one expects from a good Prosecco. The best selling "Rustico" continues to be the bench mark of the category. Never approach Prosecco in the way you would Champagne. Other than bubbles, they are completely different. They are for everyday and best from a white glass (no flute). They are fruity, fresh, fun and will elevate your everyday! Don't over think them... Just enjoy them!
"Rustico" is just off-dry and opens with a firm bubble and crisp acidity. Light aromas of banana on the nose lead to fresh pear on the palate. It finishes clean and works well as an aperitif or matches with lighter hors-d’ouevres, salads, and light seafoods. Also great for brunches mixed 1/2 and 1/2 with peach juice to make the "Bellini Cocktail."
Composition/Blend
Prosecco
Category/Varietal
Sparkling
Tech Notes
100% Prosecco. Sourced from medium to high vineyard sites. Pressing, destemming, must cleaning, and fermentation in temperature controlled stainless steel. Second fermentation in "cuve close" using part of the first fermentation sugar residues. Aged for 30 days in bottle. |
