89% Glera and 11% Pinot Noir from vineyards on the alluvial soils of San Martino al Tagliamento near Pordenone in Fruili. Justin Bubb crafts his Prosecco rosé in the regionally traditional charmat method, and leaves the blend on lees to build further complexity. The resultant wine has a fine and persistent perlage, with a bouquet full of fruity raspberry and blackberry. It has a clean and crisp (but not overly dry) finish.

“Under his Italian wine brand BABO Australian winemaker Justin Bubb has produced one of the first prosecco rosés to reach Australia. Blended from 89% glera and 11% pinot nero from vineyards in San Martino al Tagliamento. It shows a fine and persistent bead, and a bouquet full of fruity raspberry and blackberry notes. With only 8g residual sugar, it has a fresh and crisp (but not overly dry) finish. Perfect.” Best Rosé Dozen for 2021, GT Wine, Feb 2021