This advertising content was produced in collaboration with our partner, Chandon.
Few ready-to-serve pours are as well-poised to meet a variety of drinkers where they are right now as the new Chandon Spritz Collection. The collection consists of three unique flavors with eye-catching hues: Orange Peel & Spices, Lemon & Verbena, and Berries & Hibiscus. These new serves bring Chandon’s winemaking expertise to the ready-to-serve format, with vibrant, botanical-driven flavors.
“Everybody loves a spritz,” says Arnaud de Saignes, the president of Chandon. According to a 2025 report by IWSR, his sentiment may not only resonate emotionally, but statistically, especially due to the rising popularity of the early-evening aperitivo occasion. “The spritz, a popular drink at this time of day, has experienced a boost,” says Emily Neill, the IWSR chief operating officer of research and operations, “[and] premium-plus light aperitifs have been making headway in a number of the top 20 markets.” Requiring only ice and optional garnish, these sophisticated, ready-to-pour spritzes are versatile options for bars and restaurants seeking quality and quick execution, as well as consumers seeking refreshing aperitifs at home.
Premium is a defining characteristic of the trio of new spritzes. The Lemon & Berries flavors are made from naturally low-alcohol sparkling wine—no dealcoholization necessary—and clock in at only 6% ABV. Botanical macerates are obtained through slow extraction from dried or raw fruits, spices, herbs, and flowers, and added to create the final product. Beyond the headline components for each spritz, numerous other botanicals are layered for complexity and depth; think gentian, rosemary, vanilla, and even artichoke, among many others. “I have a strong appreciation for the bittersweet union that makes a great sparkling cocktail,” says Ana Paula Bartolucci, the chef de caves of Chandon Argentina and one of creators from the all-female trio behind the new flavors.
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“There’s nothing [we] love more than playing with established rules and categories,” adds Pauline Lhote, the winemaking director of Chandon California. To help bring an inventive perspective to the time-honored spritz category, the two senior innovators for the brand also collaborated with celebrated Argentinean mixologist Inés de los Santos, the drinks mastermind behind Cochinchina and Costa 7070 in Buenos Aires and Kotchi in São Paulo.
The trio of new spritzes are a departure from Chandon’s former Garden Spritz, aiming for a sharper focus in flavor, personality, and authenticity. Along with the rebrand and its dynamic new flavors, the new Spritz Collection also features lighter bottles, FSC-certified label materials, and the removal of bottle-neck foil to reduce waste—a final bit of evidence that Chandon has its finger on the pulse of what drinkers want.
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