With warm months ahead of us and the popularity of Prosecco booming, look no further for your next selection of bubbly freshness! It won't break the bank and stylistically offers outstanding drinkability, served with or without food. The Prosecco grape, otherwise known as 'Glera' hails from Italy's cool north eastern provinces of Vento and Fruili Venezia Giulia. Brimming with freshness and aromatic in style, this has characters driven by a spectrum of citrus, apple and pear.

This Prosecco should be drunk young to best appreciate its heady aromas of flowers and fresh fruit flavours. Serve chilled between 6 and 8oC and enjoy with seafood, fennel risotto and good friends.

Fresh aromas of grapefruit and zesty lemon with flavours of juicy green apple and quince. Its balanced and crispy acidity makes this the perfect aperitif for any occasion.

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.