Alessandra Divella’s wines are striking for their purity—made all the more impressive given she is self-taught and still early in her journey.

Working just 2 hectares in Franciacorta (1.5ha Chardonnay, 0.5ha Pinot Noir) on limestone and clay, she farms organically and produces only around 580 cases annually. Fermentations are spontaneous, with no additions, no sulphur and no dosage, and each cuvée spends a minimum of two years on lees—often much longer.

The wines are elegant, finely detailed and built to age, offering a compelling, grower-driven alternative to Champagne. Tiny in scale, but seriously impactful—the new wave of Franciacorta in full flight.