This is a traditional-method-ish, no-added sulfur sparkling white from a great little Lambrusco producer, with herbs, pear skins, and bright acidity.
Bianco dell'Emilia, Italy
Stefano Pescarmona makes tiny quantities of Lambrusco on his farm in Emilia-Romagna, in addition to teaching biodynamics at the University of Gastronomic Sciences in Polenzo (he was Ellen's teacher!). His grape growing and cellar practices are super simple and hands on, and the TLC shows in the resulting wines. Recently he has been branching into making sparkling whites in addition to the bubbly reds his region is famous for. This one is made from spergola and trebbiano romagnolo with no added sulfur and it's zippy, gently herbal, and round, with just a whisper of funk.