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ripe acidity and savoury yet very fine
historically supplied by Leo Buring
but we think with good cellaring this wine will develop some lovely complexity over the next 5 -10 years
which hasn’t happened before
and is somehow perfectly integrated with the wine's generous fruit giving a delicious sense of balance
Babo Prosecco NV orange-blossom-cake ripe acidity and savoury yetFruit from 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 this has fresh, floral aromas, a creamy mouthfeel and notes of pear skin, nectarine and citrus.
US$ 12.00
US$ 20.00
US$ 15.95