Now here's a fun sparkler made with Glera—the grape behind Prosecco—and vinified in amphora. Fermented on its lees that remain on the bottom of the bottle, it delivers lemon peel, lime, smoke and mineral notes alongside vibrant acidity. A saline note backs up the finish.
Italian Editor Kerin O’Keefe reviews all Italian wines for Wine Enthusiast. Previously she wrote regularly on Italian wine for Wine News, World of Fine Wine and Decanter. She is the author of Franco Biondi Santi: The Gentleman of Brunello (2005), Brunello di Montalcino: Understanding and Appreciating One of Italy's Greatest Wines (2012) and Barolo and Barbaresco: The King and Queen of Italian Wine (2014).Email: firstname.lastname@example.org.