“Why choose only one sparkling wine when the colorful variety of grapes, lovingly transformed by expert hands, can provide unique, perfect moments?” asks northern Italian winemaker Piera Martellozzo of her party-hued Perle di Piera (“Pearl of Piera”) family of sparkling wines. “Just as pearls are created as pure spheres covered with precious iridescent layers unlike any other gem, Perle di Piera each possess their own inherent luster in subtle yet bright colors; impulsive and cheerful in one moment and romantic and sexy in the next.”

Each a medal winner at the 2011 San Francisco International Wine Competition, the four diverse sparklers of Perle di Piera are the answer to many an oenophile’s quest to jazz up their stock of bubblies while at the same time freeing us all of the champagne-only holiday headlock. From the festive hues of Christmas and New Year's to the color-filled extravaganzas of Mardi Gras, Piera’s Pearls blend seamlessly into any holiday with the same ease they exhibit dancing across your palate. Each retails for $15-20.

Blue Pearl Prosecco (11 percent ABV)

Perfect for Christmas cheer and New Year’s toasts. From the Prealps of Treviso and hills around Conegliano, the grapes of Blue Pearl Prosecco – an extra dry spumante wine – are harvested in late September and then lightly pressed and fermented with select yeasts. Like with many sparkling wines, Martellozzo uses the Charmat method (aptly AKA the “Italian method”), in which fermentation takes place in an autoclave. The hard work pays off: in addition to its medal in San Francisco, Blue Pearl Prosecco also picked up honors at Vinitaly 2011.

Pink Pearl Rosé (12 percent ABV)

This nicely naughty blacksheep of the Pearl family is for those who want to give the holidays a little more suggestive “oomph.” The eastern Veneto, from between the Piave and Livenza rivers, is home to this playfully pink extra dry spumante. Made with 85 percent Raboso del Piave and 15 percent Pinot Nero grapes, it's harvested in the beginning of October. The grapes are then macerated with the skins to obtain the distinctive wink-wink nudge-nudge color.

Yellow Pearl Ribolla Gialla (12 percent ABV)

Made wholly with Ribolla Gialla grapes harvested at the end of August, this brilliantly golden wine has won accolades at the 2011 Decanter World Wine Awards as well as in San Francisco. It hails from the hilly Collio region between Italy and Slovenia (the official appelation: Slovenian Brut Spumante Wine), where the Giulia Prealps keep the cold, central European winds at bay, while the nearby Adriatic Sea evens out the temperature throughout the year. The grapes are collected in boxes, are lightly pressed and then undergo a cold static settling process before heading off into steel tanks for temperature-controlled fermentation.

Silver Pearl Pinot (12 percent ABV)

A spumante brut wine made of Pinot Grigio grapes, Silver Pearl Pinot comes from the region between the Livensa and Tagliomento rivers in northeastern Italy, where the terroir is mineral-rich and the climate continental. Harvests take place in the latter half of August, and the grapes are lightly pressed and then fermented with select yeasts. Like the rest of the Perle line, Martellozzo uses the Charmat method with a frothing press in an autoclave.