Babito Brut NV Extra-Brut Fermentation occurs naturally with indigenous

Fermentation occurs naturally with indigenous yeasts to maintain the typicity of the terroir and of the vintage

fine-grained tannins and bright acidity

especially those centred around fruit

chocolate or rosewater

Vincent’s ‘Le Poruzot’ remains vibrant with bright acidity to balance this wine’s concentrated fruit and glycerol mouthfeel

Babito Brut NV Extra-Brut Fermentation occurs naturally with indigenousA blend of the classic Cava varieties, macabeo (50%), xarel. lo (40%) and parellada (10%), Babito Brut is an original Spanish sparkling white wine produced by Scottish winemaker Pamela Geddes. This lively sparkling wine has a pale golden colour and a fruit driven nose with hints of freshly baked bread and nougat. On the palate, baked apples, lemon curd and hints of pear feature in this creamy, well balanced wine. A small dosage of 5g L complements the