Primo Franco of the Nino Franco Winery is the first man of Prosecco and I always enjoy hearing him speak about his wines. Though Michele and I had visited him in Valdobbiadene a few months ago and tasted a number of old Proseccos from the Primo Franco line, I was delighted when Tony DiDio of Tony Di Dio Selections invited me to a tasting which included a few older vintages I had not sampled before. For my visit to the winery seehttps://charlesscicolone.wordpress.com/2014/06/09/primo-franco-the-first-man-of-prosecco/
This year marks the 70th anniversary of the winery that was founded by Franco’s grandfather. Primo said in the past they made wine from many different grapes but starting in 1983 when he took over, all they make is sparkling wine
He said that he only uses the best grapes and does not like a wine with too much acidity. He leaves the wine on the lees for 5 to 6 months in order for the wine to develop more body. For the first fermentation, no sulfur is added. For the second fermentation in autoclave only a small amount is added to stabilize the wine.
Recently I read an article, which said that many places in England were serving Prosecco on tap. I asked Primo about this and he said that it is against EU rules and that it is not good for Prosecco’s image. He added in most cases it is not even Prosecco that they are pouring but any still white wine to which they add a fizz and call Prosecco because of the popularity of the wine. Last year the percentage of Prosecco imported into the US and Great Britain rose dramatically. For more on this, see
Valdobbiadene Prosecco Superiore DOCG Primo Franco made from 100% Glera grapes from vineyards in medium to high hills in the classic production zone with a harvest selection. Pressing, destemming and cooling of the must takes place. Fermentation is in temperature controlled stainless steel tanks. The second fermentation takes place in autoclave. The wine remains in bottle for 30 days before release. It is classified as dry meaning it has 1g/l to 32g/l residual sugar and usually the range for these are 28g/l to 30g/l and the alcohol content is 10.5%. Malolactic fermentation does not take place.
We tasted the 2013 and the 2003 together because Primo felt that they were very similar vintages. 2003 was very warm and half of the harvest was in August and the other half in the beginning of September. He said that 2013 had very hot days and cold nights. The 2013 has a lingering peach aspect to it and still needs more time to develop.
The first time I tasted the 2003 was at the winery with Primo in May of last year and it was a revelation for me. I always believed that Prosecco is a wine to be drunk young. It was even better this time. It is lively and fresh, complex with a depth of flavor and hints of ripe apple, almonds and lemon peel.
1997 If I had to choose a favorite of these exceptional Processo’s it would be the 1997. This was the first vintage where he used selected yeasts. Before this he used wild yeast and the wine fermented naturally but found that this caused to many problems. This is a wine with good fruit aromas and flavors with hints of brioche and a touch of creaminess.
The 1992 is drinking very well with just a touch of oxidation, which did not distract from the wine. This was a very difficult vintage because there was a lot of rain even during the harvest. Yet once again Franco made an exceptional Prosecco.
1989 – as soon as the wine was poured in Franco’s glass he said it had turned.
The last three wines were from Magnums
For more on Primo Franco see