Baburu, which means ‘bubble’ in Japanese, was born of a trip to Asia and our desire to create a sparkling wine that was both tender and expressive. This Crémant de Limoux, made from the best high altitude terroirs in Languedoc-Roussillon, combines Chardonnay and Chenin Blanc to offer a unique sensory experience.
Baburu is made using the traditional method, a process that emphasises craftsmanship and quality. The first fermentation takes place in vats, followed by a second fermentation directly in the bottle, creating exquisite fine bubbles. This meticulous technique allows the crémant to mature on laths for 18 months, an essential time for developing its distinct texture and aromas.
This prolonged maturation is the key to Baburu's characteristic complexity and tenderness. It gives the wine deep flavour nuances and a velvety texture. What's more, the low dosage of just 5 grams per litre is meticulously calculated to balance the wine perfectly, giving it remarkable subtlety and finesse.
Baburu, with its traditional method, is a testament to our commitment to excellence and craftsmanship. Each bottle tells a story of patience and passion, offering a taste experience that combines aromatic richness and delicacy.
AOP Crémant de Limoux