|
|
|
|
|
|
The tasting |
|
|
Intense brilliant rosé, very coppery with a fine and abundant bubble. |
|
| | |
|
Pure underlined by an aromatic of cardamom, very marked by the citrus fruits of which the orange peel. |
|
| | |
|
Ce Spritz est très désaltérant avec de beaux amers soulignés par les agrumes, les épices et les plantes : une jolie harmonie entre amertume et douceur. |
|
|
|
The sommelier's advice |
|
|
Serve between 8 and 10°C. |
|
| | |
|
Enjoy with 2-3 ice cubes accompanied by a slice of dried orange and a sprig of rosemary or a cinnamon stick. |
|
| | |
|
Ready to drink now |
|
|
|
The estate and the wine |
|
|
"Better than Bitter", Chandon Garden Spritz is a sweet revolution of this flagship cocktail. It borrows all the elements of success - citrus aromas, bitterness, joyful color, gourmet simplicity. |
|
| | |
|
An extension of CHANDON's unprecedented success in Argentina, CHANDON Garden Spritz is a ready-to-use cocktail made from CHANDON Brut. Blended with natural orange peel extracts - only Valencia oranges - and a subtle blend of herbs and spices, with no synthetic flavors or artificial colors. Vibrant and expressive, this cocktail is best served chilled with a sprig of rosemary and a slice of dried orange. |
|
| | |
|
Blend between a sparkling brut wine and a macerate.
CHANDON brut : Hand harvested, grape varieties vinified separately, sparkling wine made according to the Charmat* method, maturing 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. |
|
|
|
