Zero

Glera is the grape behind Prosecco, and the Spinato family has been farming the hills above Treviso since 1952. Zero is what happens when you take 100% Glera must and simply refuse to let it ferment. The must is filtered and held at freezing temperature in steel so alcoholic fermentation never begins, then natural carbon dioxide supplies the bubbles. No alcohol is ever created, so none has to be stripped back out later. That is a meaningfully different route from the dealcoholized wines that dominate this shelf. Delicate lemon green in the glass and intensely fruity on the palate, running through nashi pear, banana, papaya, pineapple, strawberry, apricot and yellow rose before a soft, sweet finish. Set expectations accordingly. This is not a bone-dry Champagne stand-in. It is festive, fruit-forward and gentle, which makes it a good call for a toast, a brunch table, or any gathering where plenty of people are not drinking.