Franciacorta has officially become my new favorite sparkling wine. Produced in Lombardy, Italy, it’s crafted using the same traditional method used for French Champagne—meaning a second fermentation happens in the bottle, creating those fine, elegant bubbles. When you pour a glass, expect aromas and flavors of lemon, peach, white cherry, almond, and a touch of toasty richness.

Traditionally, Italian winemakers used Chardonnay, Pinot Blanc, and Pinot Noir to make Franciacorta. But about five years ago, they were granted permission to include a historic local grape, Erbamat, in the blend. It adds freshness and acidity, giving producers another tool to shape the wine’s character.

I first tasted Franciacorta at a trade event in Atlanta, and I was immediately captivated by how light, flavorful, and refreshing it was. During my time in Italy, I spotted it on several wine lists and made it my mission to try different producers. Some versions were crisp and dry—very similar to a Brut Champagne—while others had more body and fruit, offering a rounder, richer profile.

Although Franciacorta isn’t yet common in most U.S. shops, you can find it if you look. Expect to pay around $35–$45 per bottle. It’s a wonderful palate cleanser before or during a meal, and it shines when served ice‑cold alongside salted nuts, soft cheeses, rotisserie chicken, or even smoked salmon.