The youngest member of La Famiglia Babo, this Soave is crafted from Garganega and a small parcel of Trebbiano di Soave, both sourced from volcanic vineyards in Bardolino and Valpolicella. After a gentle press and a short maceration on skins to bring more texture and complexity, Justin Bubb ferments the juice in stainless steel, and the wine is matured on light lees for five months.
Soave’s long road to redemption is well under way, and now Babo has joined the fray. It’s a really smart first release that summons up welcoming scents of citrus, stone fruits and meadow flowers. The palate is juicy, vibrant and superbly balanced with a textured mouthfeel flecked by touches of salt, wax and almond. Like all Babo's wines, it’s terrifically lively, versatile, and perfect for a crowd. It drinks well as an aperitif, but shellfish pasta or roasted asparagus (with plenty of Parmesan) would be our go-to.