The making of Dragonfly Sauvignon Blanc Semillon centres on capturing the fresh and alluring tropical and seasonal fruit flavours from the region. A minute portion is fermented in French oak barriques to add a layer of intrigue to the wine. Enticing aromatics of passionfruit, tropical notes, kiwi fruit and lime zest. The palate is crisp and refreshing, having a depth of flavour, tropical spectrum, and a long fine finish.

When you ask Alessandro Gallici if he comes from a family of winemakers, he laughs gently at the notion – no, his father was a truck driver. However, he was born in Friuli and his family had a little bit of land and a few rows of vines that had been theirs for generations. They vinified the fruit in a shed just for their own consumption. Now, for a number of years he’s been president of an important local winery, but in 2010 he started up on his own. Made with grapes selected from top areas – Colli Orientali and Grave – this wine delivers delicate pear fruit and crisp minerally ‘zing’. Enjoy solo or match with salads, mushroom ravioli or creamy linguine.

What’s not to adore about Prosecco? All the sophisticated bubbles of Champagne, yet brighter, more fruity and so affordable. Il Papavero Prosecco is the latest addition to our ‘poppy’ range of wines, and already boasts an army of thirsty fans – it’s just so irresistible. But that should come as no surprise when you consider the heritage of winemaker Scipione Giuliani. This maestro was born in the very heart of the Prosecco region. A true local, he knows all the best winegrowers and went straight to the region's very finest vineyards (usually owned by long standing friends) to source the fruit for this fine fizz. Just one sip will transport you to a smart Venetian piazza. Great value, delicious taste – chill your bottle down and enjoy.

Sunday Bay is a phenomenon. Kiwi Sauvignon is by far our most popular style, and our range is full of standout examples. So it’s a huge statement that Sunday Bay, year after year, is the one our customers rate highest and re-order most. It's made by an award-winning family winery, who were some of the first pioneers of the Marlborough region. Phil and Chris Rose founded the estate back in 1978, now their five children have joined them, so it's very much a family affair. Their Sunday Bay is a classic Sauvignon. Exuberant grapefruit and grassy nettle character with a bright citrus zip; all the usual Marlborough pizzazz and more. It’s very moreish solo or makes the perfect partner to all sorts of seafood, spicy stir-fry or Thai fish cakes.

Customers invariably ask: "What's Blanc de Blancs Champagne and what makes it so special?" The Champagne region grows three grapes, two red – Pinot Noir and Pinot Meunier – and one white ¬– Chardonnay. Blanc de Blancs is made only from Chardonnay and, as Hugh Johnson says, it therefore has "great grace and less weight than traditional Champagne". Laithwaite's is a tip-top example which for years has been expertly created for us by superb cellars in Avize, one of Champagne's finest villages. This particular cuvée is 100% Premier Cru vineyards and was matured for 30 months before release – double the required minimum – to ensure a really luxurious character. Showing complex white blossom, citrus and toasted brioche notes, it has great finesse, a very fine mousse, and the perfect amount of acidity to cut through a range of delicious canapés such as velvety chicken or duck liver parfait.

Perla del Mar is the white sibling to the tasty Perla Negra. It comes from a special coastal vineyard called La Marina, 35 miles from Alicante. The wine’s delightfully fresh and fruity style is thanks to the grape selection (mainly the fragrant and ‘grapey’ Moscatel), the fact that the vineyards are surrounded by sea to the north, south and east, and, finally, to the modern methods of talented winemaker Pamela Geddes. Having been in charge of sparkling wine production for Seppelt in Australia, she knows all about keeping flavours crisp and fruity in warm climates. Perla del Mar is an elegant, refreshing wine with a vibrant, lime zest core and hints of lychee and other tropical fruits. It’s the archetypal summer apéritif – all year round!

Brightwater is from a tiny family estate our Buyer first visited in 2002, having noticed that famous Aussie wine writer James Halliday had reviewed their Sauvignon above Cloudy Bay. Their 2009 was also rated as 5 Stars by top Kiwi wine critic Bob Campbell MW. A classic match with goat's cheese, it's also just the ticket with seafood, especially oysters. Alternatively, enjoy as a refreshing glass on its own.