A twelve-bottle selection showing the breadth of premium Prosecco and sparkling wine, with contrasting expressions from Il Follo and Nino Franco. The collection moves from bright, approachable styles through mature single-vineyard bottlings and richly textured Cartizze, offering a broad view of what the region can deliver.
Pale straw with emerald reflections and a fine, lively mousse.
Apple, pear and white peach are joined by wild flowers and a fresh note of lemon.
Light and gently rounded, with orchard fruit and white peach carried by bright bubbles. Soft sweetness is balanced by freshness, finishing on pear, citrus and almond.
Serve with Parmesan straws, prosciutto and melon, crab crostini or a pear and ricotta tart.
Brilliant pale straw with a fine, energetic mousse.
Williams pear and apple are lifted by white blossom, lemon zest and a subtle mineral note.
Light and precise, with pear, apple and citrus framed by soft bubbles. The finish is dry, refreshing and gently almond-toned.
Pair with smoked salmon blinis, courgette fritters, dressed crab or a goat’s cheese tart.
Deep straw-gold with fine bubbles and evident mature development.
Pear and yellow apple are layered with sage, dried citrus, toasted almond and flint.
Dry, creamy and layered, with mature orchard fruit, herbs and stony freshness. The silky mousse carries an almond and mineral finish.
Serve with fish and chips, tempura prawns, roast turbot or chicken and tarragon pie.
Straw-gold with a fine, persistent mousse softened by bottle age.
Wisteria and dried rose are joined by pear, gooseberry, lime, preserved lemon and a faint note of hay.
Velvety and focused, with white peach, pear and citrus around a savoury core. Nutty complexity and a mineral line extend the finish.
Pair with scallop risotto, potted shrimps, roast sea bass or a leek and Parmesan tart.
Bright straw with fine bubbles softened by age.
Ripe apple, peach and candied citrus are layered with wisteria, almond and a light honeyed note.
Rounded and soft, with baked apple, apricot and lemon preserve balanced by a fresh mineral line. Almond and blossom linger on the finish.
Pair with cheese soufflé, glazed ham, crab cakes or pear and almond tart.
Clear straw-gold with delicate, persistent bubbles.
Yellow apple and white peach are joined by wisteria, candied lemon and marzipan.
Supple and fruit-rich, with peach, ripe pear and citrus preserve carried by a fine mousse. Almond and floral notes linger on the finish.
Serve with chicken liver parfait, Parma ham and melon, Thai fishcakes or Bakewell tart.
Luminous straw with a slender, creamy stream of bubbles.
Pear, apricot and peach are layered with rose petal and citrus blossom.
Rounded and graceful, with ripe pear and peach balanced by fresh acidity and a creamy mousse. A savoury note keeps the gently sweet finish poised.
Pair with pear frangipane, poached peach, shortbread or Gorgonzola with oatcakes.
