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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.
We respectfully acknowledge the Wurundjeri People of the Kulin Nation, who are the Traditional Owners of the land on which we operate in Melbourne, and pay our respect to their Elders past, present and emerging. We also acknowledge and respect the Traditional Owners of lands across Australia, their Elders, Ancestors, cultures and heritage, and recognise the continuing sovereignties of all Aboriginal and Torres Strait Islander Nations.
Warning: under the liquor control reform act 1998 it is an offence; to supply alcohol to a person under the age of 18 years (penalty exceeds $7000); for a person under the age of 18 years to purchase or receive liquor (penalty exceeds $500)