In this mixed case we provide you with three famous and delicious examples. They wines are diverse enough that they could accompany an entire meal.
Fattoria Conca d’Oro Prosecco
Made using the Charmat method, which maintains the fresh and fruity nose of green apples, grapefruit, banana and floral notes of acacia. Follows through with good acidity, making it fresh, harmonious and velvety. Top Prosecco at Vinitaly five years in a row. Excellent as an aperitif or with fried calamari or shrimp.
Villa di Corlo Lambrusco di Grasperossa Corleto
Also made using the Charmat method, this is an top-notch Lambrusco. Foamy purple with real tannins, this is the classic Lambrusco. It has a slight sweetness, with a welcome acidity that makes it delightfully refreshing. The structure and wild-fruit-earthiness make this perfect for game, roasted meats and salumi. Scored 92 points by James Suckling.
Anna de Codorniu Brut Reserva
The first Spanish Cava to be made using Chardonnay and aged for at least 15 months on lees. It has citrusy and tropical fruit notes along with more complex aging aromas (toast & brioche) that enrich the range of aromas. On the palate, it is creamy, wide and long-lasting. Goes well with shellfish and white fish. Also suitable for sushi, sashimi or lightly spiced carpaccio.