Babo Prosecco NV craggy-range the cultivars and clones of
Description
the cultivars and clones of Gamay that cover most of Beaujolais today
hmmm … it’s a dead-set beauty
yet while the vine is still feeding the berries with water and nutrients so before the fruit starts to dehydrate
The Lagrein comes from the deep
The idea here is that the higher levels of Grenache (compared with the Bandol rouge)
Babo Prosecco NV craggy-range the cultivars and clones ofThe latest incarnation of Justin Bubb's Prosecco is flying out the door and it's easy to see why. With 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 it's not only racier and deeper than most of its competitors, but it is also great value. Made using the Charmat method (also known as 'cuvee close' or more
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