What’s not to adore about Prosecco? All those sophisticated bubbles, yet brighter, more fruity and affordable than Champagne. 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.

We're delighted to joined forces with the internationally respected Royal Botanic Gardens, Kew, home to the largest living plant collection on the planet. Together we've produced a small range of wines that champion little-known grape varieties, often on the verge of extinction. Both parties champion biodiversity, working with nature to create beautiful things.

In this case, a fabulous sparkling wine from forgotten Moldova. Moldova was part of the Soviet block until 1991. It's since worked hard to attract investment and modernise. But in reality, it has perfect conditions for growing healthy vines, thanks to sunshine and biting winds to see off any disease. All Cabernet grapes taken off the skins, this is a delicious, creamy fruit fizz.

When Belgian entrepreneurs Christopher Heirwegh and Christel Weemaes moved to Barcelona over a decade ago, they had one simple dream: to grow, harvest and bottle the best organic cava in the world! Together, with winemaker Joan Soler, they select growers whose vineyards are high in the mountains close to the winery. There the grapes capture a pure expression of Spain’s Catalunya region.

This Brut Reserva is made using the same classic method as Champagne, with the secondary fermentation in bottle, ensuring a creamy mousse and lovely toasty flavours. It's made from the region’s local grapes, Macabeo, Xarel-lo and Parellada to provide bright lemon and peach notes with classic brioche length, all aged 15 months in bottle. A classy fizz.

The family founded the property as far back as 1637, and have now been making wine for over 40 years. Unusually these days, they make their fizz by the same method as Champagne, with the second fermentation in bottle, and turn each bottle by hand. The wine is then aged for nearly two years on lees (the spent yeasts that created the fizz during the fermentation in bottle) to ensure rich complexity and full body. It’s organic, too! With ripe apple and peach notes and complex toasty length, it makes a very fine apéritif with toasted salted almonds, jamón iberico, olives and other tapas.