Italian sparkling wines

Italy makes sparkling wine in almost every region, and many of the most interesting ones carry no famous name. Some are made by the classic method — a second fermentation in the bottle, as in Champagne — others by the Charmat method, in tank, which keeps the fresh fruit of the grape.

We chose dry spumante, brut and extra brut, from native grapes, with fine bubbles and an acidity that cleanses the palate. They are not only for toasts: they hold up through a whole meal, from antipasti to fish and fried dishes.

Serve well chilled, at 6–8 °C, in a tulip glass, which keeps the aromas better than a narrow flute.