The Cuvée Prestige is the essence of the style of Franciacorta Ca'del Bosco. Produce of 75% Chardonnay, 15% Pinot Noir and 10% Pinot Blanc selected from 134 vineyards, vinified separately and carefully assembled with at least 20% of reserve wines the from the best older vintages. After 28 months of aging on the lees this wine will begin to express its wealth and identity. A classic Franciacorta, balanced, fresh and pleasantly acidic. As they say in Franciacorta, perfetto per ogni occasione. While supplies last:

Bouvet Signature Brut is produced from about 90% Chenin Blanc and 10% Chardonnay grapes grown in the chalky limestone (tuffeau) soils of the Saumur appellation in the beautiful Loire Valley of France. The base wines are vinified in temperature-controlled stainless steel tanks to preserve the delicate aromas and elegant fruit. The second fermentation takes place in the "Méthode Traditionelle" that is, by the Champagne method, in the bottle in Bouvet-Ladubay's cool, moist cellars at St-Hilaire St-Florent. The wine is pale straw-golden in color with fine pinpoint bubbles; initial aromas suggest the fresher side of Loire Valley Chenin Blanc, say flesh of green apple, lemon-curd on toast with just a tell-tale hint of fresh-picked mushroom and limestone; excellent balance on the palate; a delicate and sustained frothy effervescence carries the fresh flavors right on to the mouthwatering finish. For Champagne tastes on micro-brew budgets, Bouvet remains among the best deals on affordable high-quality suds.

Garbèl, which in ancient local dialect means a dry, crisp, pleasantly tart wine, is produced from the hilly vineyards in the Colli Trevigiani area, where the cool nights and hot days are ideal for expressing the typical fruit notes of the Prosecco grape. A wonderfully versatile sparkler, Garbèl’s 13 grams of residual sugar place it between the Brut and Extra Dry styles: lucid, platinum in color; vibrant and fresh aromas pull one in with suggestion of orchard fruits like yellow plum and pear (it is, of course, the Prosecco grape); vivid, frothy, crisp and mouthwatering on the tongue with just a hint of minerality; leaves the palate fully refreshed and ready; unpretentious, unaffected, engaging and refreshing, Adami Garbèl is our go-to Prosecco.

Produce of Pinot Blanc, Pinot Auxerrois, Riesling, Pinot Gris and Pinot Noir fruit harvested from on average 20 year-old vines planted to the clay and limestone soils of the Rouffach area in southern Alsace - its origins lending citrus and yellow fruit aromas and a fine structure to the finished Crémant. Persistent string of fine bubbles around the glass; aromas of apples, vanilla, cinnamon and tilleul; round and easy on the tongue, with a fresh and lasting finish.

Roederer Estate was founded in 1981 by France's Champagne Louis Roederer in Mendocino County's cool, fog-shrouded Anderson Valley. The "multi-vintage" Anderson Valley Brut debuted in 1988 to great acclaim. The unchallenged favorite 'round here among California bubblies, Roederer Estate Anderson Valley Brut well reflects its Champagne origins, too. This is a new world wine to be sure, but mirroring the style of its sister house in Champagne with its use of oak-aged reserve wines, Roederer Estate Anderson Valley Brut strikes an elegant balance between fresh and vivacious and bold and richly flavorful. Regularly $19.99 the bottle, on sale now at:

Since its founding in 1840, Simonnet-Febvre has specialized in the production of sparkling wine from Chablis, or Crémant de Bourgogne. This Crémant is produced in the méthode traditionelle also once known as the méthode Champenoise, as in Champagne. The Chardonnay and Pinot Noir fruit are hand harvested from vines averaging 20 years in age. The grapes are whole-cluster pressed and fermented in stainless steel tanks. Select wines from multiple vintages are then blended and bottled with the liqueur de tirage which causes the secondary fermentation to take place in the bottle, giving the wine its magnificent mousse and sparkle. After three years of aging, the bottles undergo remouage and disgorgement, and a dosage is added to the then finished crémant. The result is a sparkling wine quite similar to Champagne, fresh and vivacious on the nose, with suggestion of toast, citrus, flesh of green apple and just an inkling of freshly rain-soaked limestone; delicately frothy, crisp and refreshing on the tongue, round and tantalizingly flavorful to the finish.