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Alessandra Divella is one of the sharpest young winemakers in northern Italy, crafting traditional-method sparkling wine with no dosage (i.e. added sugars) at a level that's normally just not seen in the area. She's in an appellation known as Franciacorta—Italy attempt's at making sparkling wine like Champagne—but usually wines in this category are sweet, oaky, froofy monstrosities. Divella's work is anything but: cut, driving, refined, with an immensely salty and mineral sheen. One of the handful of best traditional-method sparkling wines being made in Italy right now, and more affordable than equivalent quality grower Champagne. We love her.
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