Babo Chianti 2023
100% Sangiovese from the Tuscan BABO vineyards. The palate smacks of morello cherry and earthy characteristics. Half is fermented with carbonic maceration with 100% whole bunch and the other 100% destemmed fruit. After 12 days on skins they are then
pressed to cement vats for 8 months before bottling.
Importers thought - Cheap Chianti can be all kinds of wrong, but this deliciously juicy, medium-bodied Tuscan red offers crazy good value. As far as we know, this was the first Chianti to be bottled under screwcap and offered in a Burgundy-shaped bottle (of course, others have now followed). Quality fruit from a southwest-facing vineyard on alberese soils in Vinci (near Empoli) elevates this to a status far exceeding what you’d typically expect at this price point.
The winemaking takes two paths. The first parcel ferments as bunches (fully carbonic) and is raised in concrete vats for six months. The second parcel is destemmed and matures in concrete for eight months. This approach captures plenty of Chianti’s trademark sour cherry tang combined with vibrant floral notes and dried-herb savouriness. Fine, juicy and eminently drinkable, it’s another brilliant release that fits winemaker Justin Bubb’s favoured description for this wine: “Beaujolais from Italy”.
Original: $20.84
-70%$20.84
$6.25Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
100% Sangiovese from the Tuscan BABO vineyards. The palate smacks of morello cherry and earthy characteristics. Half is fermented with carbonic maceration with 100% whole bunch and the other 100% destemmed fruit. After 12 days on skins they are then
pressed to cement vats for 8 months before bottling.
Importers thought - Cheap Chianti can be all kinds of wrong, but this deliciously juicy, medium-bodied Tuscan red offers crazy good value. As far as we know, this was the first Chianti to be bottled under screwcap and offered in a Burgundy-shaped bottle (of course, others have now followed). Quality fruit from a southwest-facing vineyard on alberese soils in Vinci (near Empoli) elevates this to a status far exceeding what you’d typically expect at this price point.
The winemaking takes two paths. The first parcel ferments as bunches (fully carbonic) and is raised in concrete vats for six months. The second parcel is destemmed and matures in concrete for eight months. This approach captures plenty of Chianti’s trademark sour cherry tang combined with vibrant floral notes and dried-herb savouriness. Fine, juicy and eminently drinkable, it’s another brilliant release that fits winemaker Justin Bubb’s favoured description for this wine: “Beaujolais from Italy”.
