Since summer is coming to a close, I spent this Labor Day weekend poolside with friends and Prosecco. Nothing screams “farewell, sweet summer” more than a bubbly drink in your hand while lounging on a pool inflatable (I had a vibrant rubber duck).

For lunch, we wanted something light and bright – as you should when poolside – so we enjoyed Ruffino Prosecco with oysters (NOMMM). The sparkling wine is produced from grapes grown in the hilly area of Valdobbiadene, which is the most historically vocated region for the production of Prosecco. The first stage in making Prosecco follows traditional white wine methods. In the second stage, the Charmat method is used to bring about a secondary fermentation before the wine is bottled under pressure, preserving all of the fresh fruit characteristics of the wine.

It was light yellow in color with fine bubbles. The light and fruity aroma complemented its clean notes of apples and citrus. It finishes with a fruity and floral aftertaste. You can find it at Publix for under $15 – not too shabby. I thought it was perfect for the occasion – 3/5.