2019 Babo Prosecco Rose DOC

Friuli, Italy

What may be the first Rose Prosecco to make it to Australian shores made by Justin Bubb of Pooley wines. Fun, fresh and great value.



About The Wine

Justin Bubb was an Australian living and making wine in Italy for the famed Castello Di Gabbiano winery.

Luke Saturno, Justin's best friend from school and third generation Sicilian, was working in premium wine in London. When Justin decided to move back to Australia with his new wife Anna Pooley (Pooley Wines), Justin and Luke hatched a plan to bring well-priced, authentic Italian wines back to Australia. And Babo was born.

The Babo wines are made in a fresh modern style yet remain true to region and variety at the same time. These are good times wines made by a skillful winemaker from great fruit. What more could you ask for?

This great little offering may be the first Prosecco Rose to be imported to Australia. It's a blend of traditional Glera with a splash of Pinot Nero (Pinot Noir) thrown in for a blush of colour.

It's made using the classic Charmat method, the finish is gently fruity and the spritz is spot on. It's a fun, cheeky sparkling for your next Sunday session.

Justin Bubb and Luke Saturno
Justin Bubb and Luke Saturno
Additional Info

From The Producer


Fruit is sourced from vineyards located in San Martino al Tagliamento near Pordenone in the province of Friuli Venezia Giulia.


Glera fruit was picked at 10 Baume and fermented in stainless steel vats to produce the base wine, blended with Pinot Nero sourced locally in Friuli. Charmat method is used for secondary fermentation, and the wine remaining on lees after to build further complexity.


Fine and persistent perlage, bouquet is full of fruity notes that recall raspberry and blackberry. Beautiful clean, crisp but not overly dry finish.

Blend : Glera (89%), Prosecco (11%)
Drink Until : 2022

Expert Reviews

Critic Reviews

The Wine Front

"Prosecco rosato very recently allowed under D.O.C rules. This is 89% Glera and 11% Pinot Nero. This is a brut style, with 8g/L residual sugar.  A little raspberry in with white peach and a little brine. Fresh, crisp, light prickling of bubble, subtle blackcurrant flavour, fine chalky texture, and a dry gently saline finish of solid length. Not overly complex, but refreshing and good to drink." - Gary Walsh (The Wine Front)


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