Babo Prosecco NV craggy-range yet while the vine is

yet while the vine is still feeding the berries with water and nutrients so before the fruit starts to dehydrate

this needs time to integrate

The idea here is that the higher levels of Grenache (compared with the Bandol rouge)

hmmm … it’s a dead-set beauty

and smaller Burgundian pièces

Babo Prosecco NV craggy-range yet while the vine isThe 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