A bottle at lunch, a bottle with dinner, and then another with family. Light, easy to drink and incredibly refreshing, Prosecco, is the essence of life in the valleys and mountains surrounding Trieste, in the Veneto region. Located at the pre-Alps where the temperature is neither too cold nor warm, the sun-kissed slopes are blessed with the optimal conditions to grow the Glera grapes used in the production of Prosecco. This is the birthplace of Prosecco and the heartland of its production. Embodying the warm, vivacious, rustic way of life, Prosecco has been called “The Welcome Wine”.
Once considered too sweet to be anything else but a dessert wine, Prosecco had grown up after 300 years and gone travelling around the world since the 1980s. Nino Franco and his father, Antonio have been credited with marketing Prosecco to the world and developing a sparkling wine distinct enough from champagne to attract its own following.
The passion for their wares is palpable from Mr Franco’s enthusiasm and energetic tone, given that the business is a family-run one. Now into its fourth generation, Mr Franco’s daughter, Silvia Franco heads the marketing and sales functions of the family enterprise. From humble beginnings in 1919, Nino Franco Winery today exports to North America, Central and East Europe, as well as Asia.
Generally, I enjoyed the fresh playfulness of Prosecco. The dancing bubbles, fresh crisp taste and floral flavours with a whiff of peaches and apricots were delightful and put me in a happy mood. There were two that stood out for me, for having the above qualities in a more enunciated manner.
The 2014 Valdobbiadene Prosecco Primo Franco exhibited stronger peachy tones, making it a very friendly, approachable wine. It is very refreshing but not so sharp in texture. It clings on slightly to the mouth, leaving a lingering creamy aftertaste.
The 2010 Valdobbiadene Prosecco Grave di Stecca was drier than the rest, which gives it a crisp, slightly sharp character. It is a dignified wine but also possesses a fruity bouquet. It is apple-sweet, fresh and crisp, ideal for pairing with seafood or even the heavier varieties like chilli crab.
Some may deem the Prosecco as less prestigious than champagne. I, for one, would like to think of it as the sparkly and cheerful Italian cousin of the French native.
