Product Profile
Babo Sangiovese 2008
Medium-Full Bodied, Dry, Red, 100% Sangiovese, Drink now and cellar, 13% alc.
Tasting Notes
Fruit is handpicked and fermented in small 4 tonne stainless steel fermenters. Alcoholic fermentation is completed within 10 days and this is followed by a post- ferment maceration on skins for up to a further 7 days. The wine is then pressed out into French Oak 'botti' where it completes malolactic fermentation and is matured for up to 14 months. The end result is a medium to full bodied wine that shows good fruit roundness while maintaining the savoury elements for which Sangiovese is famous. A very popular wine.
Producer
Babo
Babo wines are made by Australian Justin Bubb (an honorary Italian having spent the last six years making wine in Italy) with the idea of utilising the best fruit possible to produce wines of elegance and purity with a focus on vibrancy of fruit, texture and balanced complexity. All the wines are made at a small wine making facility in Empoli. Justin started with two wines: a racy Pinot Grigio sourced from Delle Venezie (Trento 45%, Fruili 45%, Veneto 10%) and a fleshy, pure Toscana Sangiovese (85% Chianti Classico zone, 15% Maremma). Now he has added two tremendously well priced Sicilian wines. All of these wines are very well made while still speaking clearly of their origins. They offer exceptional value, and are bottled under screwcap.