Babo Prosecco NV orange-blossom-cake the year was hot and

the year was hot and dry

but we think with good cellaring this wine will develop some lovely complexity over the next 5 -10 years

it has a very pure black cherry and crushed strawberry scented bouquet that blossoms nicely in the glass

with generous mouthfilling weight and phenolic grunt than its SV big sister - but oh

which hasn’t happened before

Babo Prosecco NV orange-blossom-cake the year was hot andFruit 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.