CHANDON announced the launch of the CHANDON Spritz collection, a new trio of ready-to-serve sparkling cocktails, offering a range of flavors and intensity levels, it notes.

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, the company notes. Together, they combined their respective expertise to create the collection, it says.

CHANDON’s 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, it notes. By exploring mixology, we developed innovative recipes, testing 179 formulations over six years using fresh fruit, herbs and spices, the company says. 

“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,” Bartolucci said in a statement. “We then stopped the fermentation of the juices in our vats once the alcohol level reached 5.5% and residual sugar 57 [grams per liter]. Blended with macerations of natural aromas, we achieve Spritz at 6% ABV.”

CHANDON Spritz Orange Peel & Spices is available across Europe through leading wine merchants, bars, restaurants and outdoor terraces. In France, CHANDON Spritz Lemon & Verbena and Berries & Hibiscus will be available as a preview during the Roland-Garros Tournament, and online retail websites.

www.chandon.com