The Santa Margherita Prosecco Extra Dry NV hails from the picturesque region of Veneto, Italy. Crafted by the renowned Santa Margherita winery, this vintage showcases their dedication to producing exceptional sparkling wines. On the nose, delicate aromas of fresh green apples, white peach, and honeysuckle dance gracefully, enticing the senses. The pale straw colour of this Prosecco hints at its light and refreshing nature. On the palate, a lively effervescence leads to a crisp and clean mouthfeel, with flavours of citrus and ripe pineapple taking center stage. The balanced acidity and subtle sweetness make this Prosecco a perfect pairing for light appetizers or as an aperitif. The Santa Margherita Prosecco Extra Dry NV is a true celebration of Venetian craftsmanship and will leave you wanting more.

The Cielo Freschello Frizzante Bianco NV is a delightful white wine hailing from the picturesque region of Veneto, Italy. This particular vintage, NV, showcases the impressive skills of Cielo, an esteemed winery based in Italy. Upon first pour, the wine exhibits a pale straw color, reminiscent of a sunny Italian afternoon. On the nose, delicate scents of green apple, pear, and citrus dance together, creating a refreshing and inviting aroma. On the palate, a lively effervescence complements the crisp acidity, while flavors of lemon, green apple, and white peach provide a perfect balance of sweetness and tanginess. With a light and refreshing finish, this frizzante bianco is a perfect accompaniment to a warm summer day or a light seafood dish. Overall, the Cielo Freschello Frizzante Bianco NV is a charming and well-crafted wine that captures the essence of Veneto, Italy.

Nua is a premium Italian producer of the world famous Prosecco sparkling. This pale yellow sparkling is elegant and crisp, with a fruity bouquet of citrus and tropical fruits. The palate is mellow and textured, and shows an amazing harmony between all aspects of the wine.

The grapes used to produce Mionetto's Prestige Prosecco Brut are obtained from the province of Treviso, an area that has always been dedicated to the production quality Prosecco. This is a dry style sparkling wine with a structure that distinguishes itself by its intense and subtle bubbles and its fruity fragrance of golden delicious apples, liquorice, honey and acacia.

This wine is bright straw coloured, with lively bubbles, and a soft, caressing flavour. It is an excellent aperitif, and is also suitable for vegetable soups and shellfish dishes, pasta with delicate meat sauces, fresh cheese and white meat.

Brilliant straw-yellow with green reflections, fine and persistent perlage. The nose is markedly fruity and aromatic showing notes of apple and white stone fruits. The palate shows enticing fresh apple and pear fruit, and is wonderfully creamy and full with a pleasant fruity aftertaste. Serve well chilled as an aperitivo with a range of antipasto such as scampi crostini, salt and pepper squid, fresh asparagus frittata, polenta chips and Prosciutto Crudo with melon or fresh figs. Following the hand harvest, the grapes are gently pressed and left to settle prior to a carefully controlled fermentation in stainless steel vats. Re-fermentation is via the Charmat method in stainless steel tanks (closed under pressure) at programmed temperatures and with selected yeasts for a minimum of 60 days. The dosage is 12 gms/L with a natural acidity of 7 gms/L. BiancaVigna was founded by Elena and Enrico Moschetta in 2004 from the encounter of two families with the same passion for quality wines and good food: the Moschettas (wines producers in San Gallo since 1903) and the Cuzziols (agro food merchants since 1920). Biancavigna manages 12 hectares of vineyards located in 3 different areas: Conegliano, Pieve di Soligo and Felettano close to Valdobbiadene. Each vineyard contributes its own unique character, structure and minerality to the finished wines. Following the hand harvest, the grapes are gently pressed and left to settle prior to a carefully controlled fermentation in stainless steel vats. Re-fermentation is via the Charmat method in stainless steel tanks (closed under pressure) at programmed temperatures and with selected yeasts for a minimum of 60 days. The dosage is 12 gms/L with a natural acidity of 7 gms/L.