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This Bibendum favourite comes 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 sugar, 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 drier and more intense than many other examples. Abiding by the DOC regulations, this has to be labelled as a non-vintage, although the wine comes from a single vintage.
Made from 100% Glera using the Charmat method, this is attractive and fresh. It has a stone fruit and floral fragrance with creamy mouthfeel centred around a pithy, citrusy core offset by hints of almond biscuits and an ebullient, buoyant texture. As always, it is one of the best-value Proseccos around.