He was born in Friuli, but doesn't come from a long line of winemakers. His dad was a truck driver, but everyone in the village used to have a few rows of vines and, from these, each family used to make a bit of wine.

All this fascinated Alessandro as he was growing up and winemaking became his chosen career. For some years he was president of a local winery but in 2010 he started up on his own and his wines have continued to impress us.

Made with grapes from the region's top areas, this wine delivers delicate pear fruit and crisp minerally ‘zing’.

The 187ml bottle size is perfect for picnics or enjoy a solo glass of an evening.

Add some extra sparkle to any occasion with mini bottles of Alessandro's super fresh Prosecco, full of delicious apple and lemon flavours.

After all, right across Italy Prosecco is the bubbly of choice and as much a part of daily life as a gelato or an espresso.

This wine comes from northern Italian native Alessandro Gallici. He knows every grape grower worth knowing, every premium vineyard, and has spent his life making outstanding wines.

Softly spoken but passionate, he was for years president of a large winery but has now started his own business focusing on a range of bespoke wines bearing his own name.

Our latest shipment is beautifully fresh. Serve chilled as an aperitivo any time or add fresh peach juice for an authentic Bellini.

Pinot Grigio has staged something of a coup in fridge doors and on dining tables in recent years. Gorgeously fruity, well-priced examples like our Il Papavero are rare, however. The wine is from Scipione Giuliani, who searches throughout Italy to find the finest parcels of grapes, usually blending them to get the perfect balance in a wine. For this Pinot Grigio, however, he was so taken with the fruit from the high hills of Sicily, with its idyllic sunshine and sea breezes, there was no need to look elsewhere.

Il Papavero is mouthwatering stuff, a moreish mix of pear and citrus flavours with both ripeness and bracing freshness thanks to the coastal cooled location of the vines. Pure delight on its own or with white meats or risotto.

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 have produced a small range of wines that champion little-known grape varieties, often on the verge of extinction. Both parties champion biodiversity and work with nature to create beautiful things. In this case, a wine from a small family estate in Sicily.

This refreshing white is pure Carricante, an indigenous grape of the island, in particular of the volcanic slopes of Etna. Bright and zingy, with ripe stone fruits, floral hints and a crisp, mineral finish, this wine is a perfect foil for light, creamy pasta, risotto or seafood.

If you enjoy the freshness of Loire Sauvignon, you must try this great-value rival from the sunny south. It's from Hervé Sabardeil, a very gifted winemaker we've known for many years. His plan was to make the freshest, most aromatic, good-value white he could from whichever vineyards it took. Hence its ‘Vin de France’ classification. For Hervé, wine is an expression of nature's finest – the soil, the sunshine, the grape. La Belle Saison does that very well.

Pure and full of citrus zip, this wine has the freshness you'd expect from a Sauvignon, plus a light tropical fruit note thanks to the warmth of southern France. Delightfully refreshing, this Sauvignon is crisp, fruity and easy, on its own or with light dishes of grilled fish or salads.

When Belgian entrepreneurs, Christopher and Christel, 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 grape growers whose vineyards are high up in the mountains, close to they winery. They must also practise natural, organic methods, minimising the need for sulphites, and allowing for a pure expression of Spain’s Catalunya region.

This Cava Brut is made using the classic method for sparkling wines and the region’s local grapes – Macabeo, Parellada and Xarel-lo – and ageing on lees for 12 months. An abundance of bright Granny Smith apple, citrus and floral flavours make it a refreshing fizz for any occasion.