The Biscardo Millesimato DOC Diamond Bottle Prosecco Rose NV is a delightful expression of the Veneto region in Italy. A vibrant and alluring sparkling wine, it is produced by the highly esteemed Biscardo family, known for their dedication to quality. In this vintage, the wine displays a beautiful pale rose hue, reminiscent of a delicate blush. On the nose, elegant notes of wild strawberries, cherries, and rose petals entice the senses. These aromas continue onto the palate, where they are joined by hints of citrus and a subtle minerality. The tiny, persistent bubbles dance on the tongue, creating a creamy and refreshing mouthfeel. The finish is long and satisfying, leaving a lingering taste of summer fruits. Perfect as an aperitif or paired with light seafood dishes, this Prosecco Rose is a true gem in every sense of the word.

The Serena Via Vai Prosecco NV, crafted by Serena 1881 SRL in the renowned wine region of Veneto, Italy, is a true expression of elegance and quality. Upon first glance, the wine displays a pale straw color with delicate bubbles dancing gracefully in the glass. On the nose, enticing aromas of ripe green apples, white flowers, and hints of brioche transport you to a sunny Italian orchard. On the palate, this Prosecco delights with its crisp and refreshing acidity, balanced by a touch of sweetness. Flavors of juicy pears, lemon zest, and a touch of honey create a harmonious and delightful experience. The finish is clean and lingering, leaving you with a desire for another sip. Perfect as an aperitif or paired with light seafood dishes, the Serena Via Vai Prosecco NV is a true representation of the excellence of Italian winemaking.

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.