With a cheeky name (say ‘sham-pa-keen-know’), this kitchen-sink field blend from Emilia-Romagna is the kind of old-school frizzante once only found in the taverns and trattorias in the Hills of Piancenza. Fifth-generation winemaker Leonard Bulli continues the family’s tradition of never using any SO2, and the resulting metodo ancestral is fresh and floral, with lemony citrus notes and a kiss of salt. A new house favorite.