Add the amaro, juice and syrup to a shaker with ice and shake until chilled.
Strain into a chilled flute, and top with the chilled sparkling wine.
Garnish with a satsuma slice or lemon peel.
*Ginger syrup: Purée 2 cups peeled sliced ginger and 2 cups boiling water on high in a Vitamix. Add 4 cups light brown sugar and stir to combine. Let macerate for a day, strain out solids and store syrup in the refrigerator.