Babo Prosecco DOC NV

Justin Bubb is an Australian winemaker who spent nearly a decade making wine in Italy at the famed Castello Di Gabbiano. When he eventually returned to Tasmania with his winemaking wife Anna Pooley he decided he wanted to keep making Italian wine. In his own words: 
- He wanted to produce great value Italian wines, so more Australians could fall in love with Italian wines (like he had)
- He wanted to shake any stuffy or old-fashioned stereotypes of Italian wine by offering contemporary wines styles that suited the wine savvy palates of Australia.
- He wanted to continue working with the amazing next work of growers and maintain the deep connection he had with his adopted country.

He took the name Babo, which is the nickname for the all important instrument that measures baume (sugar content) in grapes. Justin makes several delicious wines, including this Prosecco which he sources from a young vineyard in Friuli’s San Martino al Tagliamento, a village that has only recently been granted Prosecco status. Now with just 10 g/L residual, we’ve seen Babo’s Prosecco go from strength to strength (most Prosecco consumed in Australia clocks in at around 17 g/L, making this both drier and more intense than many other examples out there). It also comes in at a very drinkable 11% alcohol. 

"Peachy fragrance with a delicious core of citrus and melon fruits and yeasty complexity. The finish is clean and crisp without being excessively dry. Enjoy for breakfast, lunch or dinner!"
Winemaker's notes.