Babo Prosecco

$35.00 $31.00

A new source of fruit in Friuli’s San Martino al Tagliamento, (a village which has only just been granted Prosecco status), and just 12 g/L residual—the lowest possible for Extra Dry—has seen Babo’s Prosecco go from strength to strength. Made using the Charmat method (also known as ‘cuve close’ or, more straightforwardly, ‘tank method’), this has fresh, floral aromas, a creamy mouthfeel and notes of pear skin, nectarine and citrus. Abiding by the DOC regulations, it has to be labelled as a non-vintage, though the wine actually comes from a single vintage.