Ep. 311 Primo Franco (Nino Franco Spumanti)

Italian wine podcast. Chincin with Italian wine people. Hello. This is the Italian wine podcast with me, Montewood. My guest today is Primo Franco. Primo is from the New Franco Estate. In the town of Valdo Biadine in Treviso province in the Veneto region of Italy. Did I get all that correct? Yes. Are you? Okay. So tell me, your your estate is famed for its sparkling wines under the Baladoubiadine, and prosseco superiority docG. Exactly. Correct. Yes. You know, this is an old family business. I mean, that my father's staff, but the job, I would say, nineteen eighteen. So, and, I am the first generation, then you receive the and we are only producing, prosaicco as a parking lot. It's it's a fairly new company, you know, but I'm one million dollars a year, seventy percent, in the export market. And our main market is actually, US health and North America. Okay. So, one of your wines did very well at, I think, either five star or opera wine. Is that correct? Which one are we talking about today? So I don't know what I'm talking about. We are talking about prosa corpori Mofranco. This is what the one that we are supposed to to, to present the they asked us for, one of our wine, and we decided to choose, actually, you're supposed to open a in Toronto, which is a three liter of prosecutively with fire codes, in twenty seventeen, today, we need an open vehicle. This is something that is quite a special condition of the same. This is the first line that I I made, but I may say, after my father passed away in nineteen, eighty two, you know, because it was a long family business, my grandfather is my father. Also they're they're honest, putting aside the bottle from the from the different entities. And, it was the first, September of, two thousand nineteen eighty three and with the same frame. The business we opened at the bottom of my grandfathers from the usage in nineteen fifty five. It was, you know, it was a twenty, more than twenty years old. It was an outstanding postseco. With the old, style of industrial shoe. You know, because certainly, the past used to be a wine for the end. So it's to be the wine for the Panietode, and for Casa, Easter Times, And, we discovered this, incredible, younger, more than twenty years old for example. And, they said, why don't we start again? So this way, going back, because we are only doing brute, which is the the most difficult drinkable, the one that you drink has a pretty people, and then you can go ahead. And we need something special for the region because we we decided to choose, a part of it in a a large vineyard. There's no problem in the meaning of the single vineyard. And then, using, the end of the set of fermentation, having the niger, a little sugar. So instead of having the residual milk, going next to twenty eight, thirty grams of little sugar. And then we I I have retained, my grandfather label. That was a very simple, but very elegant label. And reproducing all this time. And it was, I would say, you know, quite a success because, Right. Because the wine was very full, actually. You know? When you say it's, obviously got that little bit of sweetness. If you and me are gonna have dinner together, which would you what food would you serve with that wine if I was coming to dinner with you? Well, first of all, let's say that the balance between the sugar, a c b t, ph, the body of of of the of the of the of the of the y is allowed me to say quite quite cool. So I would say, we can start with the prosciuttoppudo department or San Diego. They are very sweet. You can use it with a a raw fish. You can use it with all these kinds of appetizer, but also, I would say that, you know, Resilco is maybe a lifestyle. So you when you sit at the table different and you start drinking the glass of Rosilco, you smeared the wine for the first time, and then you start you know, he told us, you know, the the white mister. It's drinking, basically, and then relax when you're talking with your friends. And maybe if you are in a local, Australia, you are so older, maybe there is a open, fire dream, and you may be open to order a steak. And you are, and you are relaxing or drinking prosecco. I heard the steak arrive on your table. And you don't need to change the color of the wine and you go ahead. So you can just take it for a second. And and, you know, but in this This belong from the the initial because people in the past, they were used to treat it and eat what it was locally. Yeah. I mean, it was convenient, I guess, as well as if if that's your local wine, you drink you drink it with your local food. And it matches well together. What about things like cheese? You you say that wine had a little bit of sweetness. Of course. Of course. You can you can also have at the end with with with some cheese. Of course, you know, once again, I wouldn't I wouldn't say any kind of blue cheese or, this kind of what we say, erborina, the cheese and herbs, but what why not be the beautiful, very aged almicello, which is, you know, a monumental cheese because it's a thing that you can eat at an age, you know. So it's it's it's perfect. They're not if you didn't have a wine business, you have to change career, you'd be anything you wanna you know, well, I I was thirteen years old, and they say to my father, I would actually And, he said I'm sorry. You are the only way of this, big family doing business. And so your own destiny is, following the the family business. So they sent me, Farom, in this, in this, neurological school, And it was thirteen year, old nineteen sixty one, and they came back in nineteen, sixty seven, graduated in the technology. And then, you know, at that time, wine was part of the every day, died, but we were, you know, my father, he was bottle mining, one liter bottle, two liters, damage, honey, bottles, all these kind of things. And I I will say, I literally approved from the windows, all of this thing, and I decided to focus on myself only in the sparking. I get successful as a producer of sparkling wine. I wanna say thank you very much for speaking with us today. We wish you and your family has stayed and prossecco in general, especially Dival Dobbiadine, every success in the future when, hopefully, we can meet face to face at some time. We can look at your vineyards, which look absolutely spectacular. Thank you very much. Thank you very much. Thank you very much. Thank you very much. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, HimalIFM, and more. Don't forget to subscribe and rate the show. 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