About This Wine
Justin Bubb splits his year between Tasmania (Pooley Wines) and Tuscany, where he makes a delicious collection of wines under the BABO label. There are a couple of firsts here; this is the first Chianti to be bottled under screwcap and it's one of the first to be bottled in a Burgundy bottle as opposed to the traditional 'Claret; shape. For this Italian take on Beaujolais, Justin Bubb has employed whole berry fermentation with 30% carbonic maceration, simply fermented and then raised in concrete vats for 6 months. 'Italian Beaujolais' strikes us as about right; it's wonderfully bright and aromatic Sangiovese with notes of raspberry and red cherry, good texture and lightweight tannins, with sappy acidity and a thirst quenching finish. Complimenti, Giustino!
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