Prosecco has become a difficult minefield to navigate: it can come from a vast expanse of northeast Italy, including fertile plains better suited to grain than grape. The world’s colossal appetite for the stuff, alas, has resulted in millions and millions of bottles of often-sweet bubbly plonk being churned out annually. Buyer, beware! The Gregoletto family bottles this frizzante rendition of Veneto’s indigenous variety, Verdiso, with the secondary fermentation occurring in-bottle and left unfiltered. The resulting wine has lively bubbles and notes of green pear skin with a soft chalkiness. If you prefer to drink these sparkles in their cloudy state (by gently inverting the bottle with its fine sediment a few times), you’ll be met with a charming texture and aromatics reminiscent of sweet, toasted bread. Either way, it’s delightful.