Here’s exactly what you need when faced with the conundrum of requiring fine champagne yet only having spare change. Sartori grow their ‘glera’ grapes for this prosecco in the alluvial, calcareous clays (try repeating those three words in quick succession) of Treviso and process them in the Charmat method (Google it) to produce this summery-fresh, floral and mineral-focused fizz. Crisp pear, apple, almond and crushed seashell notes make it an absolute no-brainer with a wedge of good Pecorino Romano.
