Until very recently all English sparkling wines were made by the expensive and time-consuming 'traditional method'. That's the method used in Champagne, where the second fermentation is in individual bottles, which are then cellared for 18 months or more before release. Now the charmat, or 'tank' method, is used too, with second fermentation in large steel tanks rather than bottles. It's a much quicker and arguably easier way to make a sparkling wine and the method by which Prosecco is made.
Boco is a charmat wine, composed of 42%Â Reichenstiener with equal parts Pinot Noir and Chardonnay. It is frothy and offers aromas of sherbet, lemons and icing sugar. On the palate it is light and very straightforward, a touch of peach and pear fruitiness, and good zesty acidity. It's not a complex wine by any means and is indeed comparable to a good Prosecco. For me that also suggests its price of Â£26 is rather problematic.