From the Adelaide Hills, a seemingly unlikely place for lambrusco, comes this excellent, frothy, darkfruited version. Very fragrant and loaded with sweet-spicy fruit character, it’s really moreish stuff. Try it with hard cheese and dried fruit.

Chalmers is renowned for its cultivation of Italian grape varieties, so it’s no surprise that lambrusco is in its collection of wines. This is a more mature, rich style; sort of like liquid Christmas pudding with bubbles, but fresher. Best with ham.

Okay, so I likely will cop a bit of flak for recommending such a seemingly lowbrow version of lambrusco, but tasting through all the sub-$15 versions, a fresh, chilled bottle of this was a really easy pleasure. Just add cabanossi and cheddar cheese cubes.

Maglieri was a name synonymous with Italian fizzy wine from South Australia, and has seen a recent resurrection. The wine here is of exceptional value, full of foamy bubbles, fresh, rich, cherry-raspberry fruit flavours, and dusted with sweet spice. It’s a ripper.

From the unusual sorbara grape variety and from a single vineyard. This is not a dark lambrusco – there are no hallmark purple bubbles; instead, a light and ultra-dry style the opposite of what you think of lambrusco. Drink with salumi.

From organic vines and salamino grapes, this is made like a still wine then re-fermented – it’s a ‘método ancestral’ or ‘pet nat’ style. Dark in colour, with cherry, plum and game meat characters and a clean flavour. Sublime on its own.