A world of Italian bubbles: the best sparkling wines for parties.

Are you unsure what to choose for toasting at Christmas or New Year's? Definitely an Italian sparkling wine! For the holidays, we recommend the best sparkling wines, Prosecco or Franciacorta, which will be bubbles from extraordinary places in Italian viticulture. Yes, because more and more Italian producers are achieving great results with native grapes, sparkling both with the Martinotti method and with the Classic method in the bottle.

Spaghetti&Mandolino presents to you an important selection of these wines, stepping away from the clichés, from the usual big distribution brands, from the already known and customary, diving into a sparkling world that will be a novelty for many of you.

For Prosecco, we invite you to Asolo, in the beautiful and noble town of Treviso, amidst the hills between Canova's capitals and Palladian inspirations. Here you will find the Giusti Wine company, which produces a Asolo Prosecco Superiore DOCG of great elegance and drinkability, ideal for festive gatherings with your friends.

In Franciacorta, we propose Monzio Compagnoni, a producer who is making history in his territory among the Franciacorta hills and those of Scanzo Rosciate, where he produces sumptuous red wines and the famous Moscato di Scanzo. However, we focused on his very elegant bubbles, which offer creamy and gentle pleasures to accompany your Christmas Eve meals.

An ancient and wild territory like the Vulcano della Calvarina in the eastern part of the province of Verona: here, in Terrossa di Roncà, we find the Fattori winery that produces a very interesting Lessini Durello DOC. A decisive and straightforward bubbly, both in the charmat version and in the classic one: Antonio Fattori wanted to reproduce the essence of a historic and native grape, finding the right balance with prolonged tirages and aging in fine bottles.

And then the Langhe and Monferrato with the Borgo Marigliano winery. Here you will find the fantastic Moscato d’Asti DOCG for your leavened products, and then a selection of great classic methods with exceptional minerality and unique in their kind.

Cheers to all of you!

Bernardo Pasquali