A spritz born at altitude in the foothills of the Andes
Orange peel & spices: the original, ready to serve
This spritz is built on a sparkling wine crafted with precision: a blend of Chardonnay, Pinot Noir and Sémillon from the high-altitude vineyards of Mendoza, delivering a fresh, structured and precise base.
It then draws on a maceration of natural extracts of Valencia orange peel, grown organically in Tucumán, in north-western Argentina. Ready to serve, it requires nothing more than ice cubes.
Botanicals, balance and character: the aromatic signature
The subtle bitterness is fully embraced here. Characteristic of the Valencia variety, it blends with cardamom, star anise and gentian to build an aromatic profile that is both fresh and fruity. With no synthetic aromas or artificial colourings, every note in the cuvée comes from a natural ingredient.
The art of serving: a simple approach, immediate pleasure
Ice cubes, a slice of dried orange, a sprig of rosemary: the summer serve comes down to three elements. At the table, this spritz pairs with carpaccios, spicy Asian dishes, sushi and sashimi, whose umami flavours and iodised notes respond perfectly to the bitterness of the botanicals.
Chandon, a house born of a bold idea
Origins in the foothills of the Andes
In 1959, Robert-Jean de Vogüé planted the first vines of Chandon Argentina in Agrelo, near Luján de Cuyo, thus founding the brand's first estate outside Europe. Since then, five other vineyards have been established, from California to Brazil, from Australia to China and India.
High-altitude vineyards as a foundation of excellence
Between 1,000 and 1,700 metres above sea level, the Agrelo vineyards offer rare growing conditions: cool nights, slow ripening, naturally preserved acidity. This terroir shapes the character of the Chardonnay, Pinot Noir and Sémillon that form the sparkling base of the spritz. The freshness and tension that come through are anything but accidental.
A trio of creators, six years of development
Six years of development, 179 trials: the rigour behind the making of this spritz is that of a demanding oenological project.
Ana Paula Bartolucci and Pauline Lhote, cellar masters at Chandon, alongside Inés de los Santos, owner of the renowned Cochinchina bar, ranked among the 50 Best Bars 2025, created this spritz.
