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--has seen Babo's Prosecco go from strength to strength.

Made using the Charmat method (also known as 'cuvè close' or, more straightforwardly, 'tank method'), this has fresh, floral aromas, a creamy mouthfeel and notes of pear skin, nectarine and citrus.

Abiding by the DOC regulations, it has to be labelled as a non-vintage, though the wine actually comes from a single vintage 😉