100% Friulian Pinot Grigio sourced from San Martino al Tagliamento, near Pordenone. The vineyards, planted in the late '90s, are situated at the base of the Alps and the soils are a mix clay and gravel from alluvial deposits. The Pinot Grigio from Friuli generally has more layers than, say, the Veneto and Trentino. Fruit is destemmed, crushed and sits in press for about 24 hours prior to the start of pressing. Ferment is then carried out in stainless steel and remains on lees for five months prior to bottling.
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.