Stelle d'Italia Prosecco

Perfect as an aperitif, this can also hold its own against creamy pasta dishes or barbecued white meats.

Grapes are harvested and pressed to produce a must which is cold-settled and then fermented to produce a still wine. After this, sugar is added to initiate the secondary fermentation to produce the bubbles, which takes place in pressurised tanks.

Doyen of Italian wine, Sergio de Luca, has a passion to source tasty Prosecco at a reasonable price.

Grapes from across Veneto's Prosecco region are grown on hillsides, with sloped vineyards ensuring they benefit from exposure to sunlight. Harvests take place slightly early, in order to preserve the acidity and delicate fruit flavours of the grapes.