Italians love their bubbles and while every region in the country makes some form of sparkling wine, this Trio highlights the three most popular and successful styles of Italian bubbly. First, it is important to understand the two main methods for producing bubbles. Both involve grapes being fermented into base wine, but the processes diverge after this first step. The second fermentation is what creates the bubbles in sparkling wine, and in the Charmat Method, or Metodo Martinotti in Italian, this happens in large tanks before the wine is bottled under pressure. This makes relatively large bubbles that have a delightfully frothy character. The Champagne Method, or Metodo Classico in Italian, requires the second fermentation be carried out in every individual bottle. This laborious process results in fine bubbles and a smooth creamy texture. Both styles produce delicious distinctive wines that are worth seeking out.

Prosecco has become immensely popular in recent years, but unfortunately many of the brands that dominate the market are very commercial and have little connection to the land. The Sorelle Bronca are two sisters who represent the smaller, more artisanal side of Prosecco. No wine better demonstrates this than Particella 68, a steep, hand-farmed single vineyard located just meters away from Valdobbiadene’s famed Cartizze zone. In the cellar, the Charmat Method is employed but only one fermentation takes place, transforming grapes into sparkling wine in one swift process. While most Prosecco is quite sweet and falls into the Dry or Extra Dry categories, there is no sugar added to Particella 68 and it is bottled as Brut, making it significantly less sweet than most Prosecco found in the market.

Trentino is a region often overshadowed by its neighbor to the north, Alto Adige. While the latter may produce a wider variety of wines, Trentino specializes in making sparkling wine in the Metodo Classico. Located in the hills outside the town of Trento, this high-elevation terroir is a cool climate that is perfectly suited to growing grapes with high acidity and low alcohol. Ferrari’s calling card is their Trento Brut NV, which is 100% Chardonnay vinified entirely in stainless steel. It spends at least three years on the lees to develop a richer texture to balance the wine’s crisp acidity.

Located on the south shore of Lombardia’s Lago d’Iseo, Franciacorta and its Metodo Classico sparkling wines are Italy’s answer to French Champagne. Contadi Castaldi’s Franciacorta combines 80% Chardonnay with 10% Pinot Bianco and 10% Pinot Nero. This blend is fermented in stainless steel and then rests for 7 months in French oak barriques before spending approximately two years on the lees. Rich and round in texture while delivering fresh floral notes and lively bubbles, this wine is the perfect introduction to the sparkling wines of Franciacorta.