Italy
Italy, the world’s largest producer by volume, is justifiably famous for Prosecco, the brunch-fueling glugger of the masses. But Prosecco is made using the Charmat (or tank) method, which is why it’s fruity and floral but lacks that bready, yeasty complexity.
For that, you must go to northern Italy and look for Metodo Classico. The Franciacorta DOCG in Lombardy has rules that are, in some cases, even stricter than Champagne’s (e.g., longer minimum aging).
Berlucchi ‘61 Franciacorta Extra Brut ($35–40)
You can’t talk about Franciacorta without mentioning Berlucchi. They invented the damned stuff in 1961. This blend of Chardonnay and Pinot Noir is not only Berlucchi’s flagship but also a benchmark for the entire region. Aged a minimum of 24 months on the lees, it’s rich, creamy, and complex. It’s the perfect introduction to just how serious and luxurious Italian sparkling wine can be.
Enrico Serafino “Oudeis” Brut Rosé ($38)
A phenomenal wine from the lesser-known but outstanding Alta Langa DOCG in Piedmont. This 100% Pinot Noir rosé is produced via saignée (French for “bleeding”), obtaining its beautiful color and structure from a short four- to six-hour cold maceration on the grape skins before fermentation. Anything but a simple, fruity rosé, this wine is aged for a minimum of 36 months on the lees, longer than most non-vintage Champagnes, resulting in a delicate strawberry aroma, serious texture, and a crisp, dry finish.
Spain
Spain, the world’s third-largest producer, has a long history of using the Champagne method to produce delicious, delightful Cava. The best producers today focus on indigenous grapes such as Xarel·lo, Macabeu, and Parellada, along with long aging and clearly defined terroir.
Juvé & Camps “Reserva de la Familia” Brut Nature Gran Reserva Cava ($25)
Juvé & Camps is a prestigious house that has long been a benchmark for the D.O. This Gran Reserva spends an average of 36 months on the lees, the same as vintage Champagne. It’s also Brut Nature, meaning zero sugar is added and the result is bone-dry. Made from classic local grapes, it’s powerful, toasty, and complex, with notes of ripe apple, almond, and a razor-sharp finish. The value here is staggering.
Raventós i Blanc “De Nit” Rosé ($25–30)
This producer is so dedicated to quality that they famously withdrew from the Cava D.O. less than a decade ago to help establish the new, stricter Corpinnat designation. Raventós i Blanc is a single-estate, biodynamic producer that has been in the same family since 1497. The “De Nit” is their elegant rosé, which gains a whisper of color from Monastrell. It’s precise, mineral-driven, and refreshingly grippy—a truly artisanal wine at an unbelievable price.
The United States
The United States has been crafting world-class traditional-method sparklers since the 1970s, often with direct investment from French Champagne houses such as Roederer, Taittinger, and Mumm, who saw the potential in the climates of California and Oregon. And boy, have we gotten good at it.
Roederer Estate Brut ($30–35)
Ask a dozen sommeliers for their top-value American sparkler and you’ll get one answer: Roederer Estate. This Anderson Valley outpost of Champagne Louis Roederer—the makers of hip-hop’s favorite bath bomb, Cristal—does not compromise. The wine blends Chardonnay and Pinot Noir with a portion of oak-aged reserve wines, just like in Champagne. It’s consistently crisp, complex, and nutty, and can easily outclass authentic Champagnes in blind tastings.
Argyle Vintage Brut ($30)
What Roederer is to California, Argyle is to Oregon. The pioneers of the Willamette Valley’s sparkling wine scene, they thrive in the region’s cool climate, ideal for high-acid, vibrant Chardonnay and Pinot Noir. This flagship bottling is a masterclass in finesse, showing bright lemon, pear, and toasty notes.
The Upgrade Picks
Of course, the United States also produces exceptional top-shelf sparklers. As you move up in price, Bricoleur’s North Coast Brut ($50) is a fantastic small-production Sonoma expression, and their cult-favorite “All the Restaurants” Limited Edition Blanc de Blancs offers layers of honeyed fruit bursting from each glass. While Argyle holds the value crown in Oregon, Soter Vineyards is arguably the state’s benchmark producer for traditional-method wines. Their Mineral Springs Brut Rosé is a must-try for anyone willing to splurge.
France
You didn’t think we’d forget about the mothership, did you? As the world’s second-largest wine producer, the other 99 percent of France makes plenty of Champagne-style, traditional-method sparkling wine under the Crémant designation, and it’s arguably the single greatest value in the world of bubbles.
Legally, Crémant must be hand-harvested and aged on the lees, just like its pricier cousin. The key difference, and the source of its value, is the address.
Parigot & Richard “Origines” Crémant de Bourgogne Brut ($25–30)
If Champagne is all about Pinot Noir and Chardonnay, with a touch of Pinot Meunier, then look no further than Burgundy. There you’ll find Parigot, a small, family-owned grower-producer specializing exclusively in Crémant. Their “Origines” Brut blends Pinot Noir, Chardonnay, and Aligoté, aged for 24 months on the lees. It delivers those classic toasty, bruised-apple, and hazelnut notes you’d expect from a bottle twice the price.
Langlois-Chateau Crémant de Loire Brut Rosé ($30–35)
Here’s your first “insider” tell: Langlois-Chateau is owned by the Bollinger family (yes, that Bollinger). They apply Champagne-level standards to this Loire Valley sparkler, made primarily from Cabernet Franc. It’s not a pale, delicate rosé—it’s vibrant and brimming with raspberry and wild strawberry notes, grounded by chalky minerality. This is a structured, serious wine priced more like brunch juice.
