The quality of the grapes, which come from the slopes of Valdobbiadene, translate into superior flavours, including peach, pear and white blossom, which go particularly well with canapès and summer salads. Canti prosecco was born in the early 2000's when Fratelli Martini, a company with a long history of producing high quality prosecco under other labels started the Canti brand. Whether the principal objective of the evening is a dinner with friends, drinking a toast to important news or simply spending a few hours in good company, there often a strong desire on the part of the hosts to impress even the people dearest to them with their culinary skills. And for those who want to “risk” the addition of a touch of sparkle, add a splash of Prosecco Doc from Canti. Pink Prosecco must still be produced from a majority of white Glera grapes, but it will also include 10-15% of the red Pinot Nero (aka Pinot Noir) variety of grapes to achieve its colour, which will be a “pink more or less intense, shining, and with a persistent foam.

Chances are you’ll have sampled a few of the labels on this list already, as many are actually supermarkets’ own brands, but we recommend giving any that you haven’t tried a whirl, as they’re all refreshing and delicious. An added bonus to this popular serve is that it’s also often on offer for 25% off which represents great value for money. If you don’t appreciate their sweet taste, you can always conserve them by transforming them into a rustic ornament for the house or garden. What: A consistent high-performer with Laithwaites, Alessio Rossetto's easy-drinking Prosecco is full on sparkle and flavour, with creamy ripe peach, stone fruit and a hint of pear.Fresh, dry and zesty with some raspberry and recurrant, this is an easy-drinking floral fizz that goes well with food but is also suitably special for a celebration. Beautifully pale, Canti Prosecco evokes flavours of green apples, honey and fragrant flowers and is pleasantly bubbly without being excessive.

You might ask what qualifies us to decide what constitutes the ‘best Prosecco’, and the simple answer is that we drink it all the time.The vineyards are mainly on hillsides which ensure the vines get good exposure to the ripening warmth and sunlight. They use their thumb and forefinger in a precise and very decisive movement that only artisans are able to master: in this way the real mozzarella di bufala campana was first created by rolling the cheese through the hands.