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The tasting |
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Intense brilliant rosé, very coppery with a fine and abundant bubble. |
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Pure underlined by an aromatic of cardamom, very marked by the citrus fruits of which the orange peel and a balance between bitterness and sweetness. |
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This Spritz is very thirst quenching with beautiful bitters highlighted by citrus, spices and herbs. |
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The sommelier's advice |
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To be enjoyed between 8 and 10°C. |
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Enjoy with 2-3 ice cubes accompanied by a slice of dried orange and a sprig of rosemary or a cinnamon stick. |
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To drink now. |
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The estate and the wine |
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CHANDON, a world specialist in sparkling wines since 1959, owns six estates that highlight the most diverse terroirs. With two original wines, one based on the codes of the famous Spritz, the other reinventing the Provence rosé in an effervescent version, this model company is dusting off the summer season!
An extension of CHANDON's insolent success in Argentina, Garden Spritz is a ready-to-use cocktail made from CHANDON Brut. Blended with natural orange peel extracts, herbs and spices, without any synthetic flavors or artificial colors, it is a new exploration of this world-famous festive universe.
In addition to this best-seller, CHANDON has created Chant des Cigales, a sparkling rosé wine from the south of France, natural and vegan, supervised by Richard Geoffroy, ex-Cellar Master of Dom Pérignon! A sparkling bubble to revive your summer! |
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Enjoy it in a Magnum, the most convivial format. |
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Blend between a sparkling brut wine and a macerate. Chandon brut : Hand harvested, grape varieties vinified separately, sparkling according to the charmat* method, maturation for a minimum of 6 months for the base wines before being blended with the macerate. Macerate : Liqueur elaborated from natural extracts of orange peels, herbs and spices. No synthetic flavors, no artificial coloring. The spices and oranges are carefully selected, individually macerated in the alcohol produced by the grapes. The liqueur is added to the sparkling wine just before bottling. *Charmat method: fermentation and foaming in closed tanks. The fermentation is done in a high pressure tank. The wine, yeast and a fermentation liquor are introduced into the tank, all maintained at a temperature of 20°C to facilitate fermentation. Some 15 to 20 days later, the tank being closed, the carbon dioxide cannot escape: we obtain an effervescent product. It is then filtered into so-called "tirage" vats where it will remain until bottled. |
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