Babo Prosecco NV orange-blossom-cake Find a way to get

Find a way to get to Barolo

which hasn’t happened before

Shiraz (20%) and Mataro (9%) with just a tiny touch of Counoise dropped in the mix (let’s call it 1%)

and is somehow perfectly integrated with the wine's generous fruit giving a delicious sense of balance

Babo Prosecco NV orange-blossom-cake Find a way to getFruit 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.