As we went to press, Chandon announced the Chandon Spritz collection, a new trio of ready-to-serve sparkling cocktails, offering a range of flavors and intensity levels, from the subtle, delicately bitter Orange Peel & Spices at 11.5% ABV, to the aromatic and zesty Berries & Hibiscus and Lemon & Verbena, both at 6% ABV.

It's available in Europe, but not in the U.S. Cbandon wasn't able to quickly respond to our inquiry about U.S. availability.

The collection is the result of a collaborative effort led by Ana Paula Bartolucci, Cellar master of CHANDON Argentina; Pauline Lhote, Director of oenology and vineyards of CHANDON California; and Inés de los Santos, mixologist and owner of Cochinchina, ranked No. 26 within the World's 50 Best Bars 2025. Together, they combined their respective expertise to create the collection.

The three Spritz are crafted from musts and sparkling wines produced in Mendoza, a high-altitude terroir ideally suited to the freshness, ripeness and acidity required. By exploring mixology, we developed innovative recipes, testing 179 formulations over six years using fresh fruit, herbs and spices. The result: botanical macerations obtained through slow extraction of aromas, whether from organic lemons and oranges; Patagonia raspberries and blackcurrants; hibiscus; or lemon verbena. In addition, our two lower-alcohol recipes stand out to be crafted without any dealcoholizing process.

Ana Paula Bartolucci explains: "We created new cocktails without using any dealcoholizing process, thanks to a selection of Muscat grapes that are low in sugar and harvested early in the season. We then stopped the fermentation of the juices in our vats once the alcohol level reached 5.5% and residual sugar 57 g/L. Blended with macerations of natural aromas, we achieve Spritz at 6% ABV."