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Chandon Brut Fresco combines Champagne quality with a fun, fruit-driven style. This is a golden-hued sparkling wine with a hint of copper. Its fine, persistent bubble, crisp fresh flavors of strawberry, apricot and citrus complement this amazing sparkler’s more supple, creamy side, adding both texture and definition. Excellent bread-yeast tones and hints of caramel and toast provide clean, complex flavors that linger happily on the palate. Moreover, this delightful wine has a delicate, harmonious structure and low acidity, providing a perfect balance of freshness and softness. It is no wonder that the Washington Post dubbed the Chandon Brut Fresco the “party wine of the year” and the Quarterly Review of Wines called it “one of the best sparkling wines of the year.” Kudos to Chandon for this exceptional “methode traditionelle” that combines the best attributes of Pinot Noir, Chardonnay and Semillon into the ultimate crowd pleaser. Serve Chandon Brut Fresco moderately chilled.
A very versatile sparkling wine, Chandon Brut Fresco pairs well with most light fare as well as heavier fried classics. Chandon chef Robert Curry suggests his wine be served with East West cuisine – all types of sushi or even fried dumplings with a soy glaze. We also suggest a lightly fried calamari, fritto misto or potato gnocchi pasta with shaved Parmigiano Reggiano. However, a Sunday brunch, resplendent with fresh fruits, omelets and soufflés is one of our favorite accompaniments to the Brut Fresco. Moreover, a party, festival or feast provides the ultimate setting for the delicious creamy flavors of the Chandon Brut Fresco, even if it is only a party of two partaking. Enjoy the Chandon Brut Fresco with someone special and make everyday an occasion. What a way to ring in the New Year. Salut!
Chandon Brut Fresco is the newest creation from the world’s leading producer of world class Champagne’s and sparkling wines, Moet & Chandon and its progeny Chandon. Originating in France’s Champagne district, Moet & Chandon traces the traditions of a single family who, for more than 250 years has been forging the fine reputation as France’s leading Champagne producer (Dom Perignon Champagne, the world’s most renowned Champagne, is part of this group). Today, this great tradition continues with five other prestigious wineries with prime vineyard locations around the world: Bodegas Chandon in Argentina, Domaine Chandon in Australia and California, Chandon de Brazil, and Masia Chandon in Spain. In 1960, Chandon established a presence in the premier Argentinean wine making region of Mendoza with Bodegas Chandon. Over the years, a reputation for producing exceptional sparkling wines has been carefully cultivated by matching grape varieties to the terroir or soil and growing conditions. Chandon Brut Fresco traces its unique heritage to the foothills of the Andes Mountains in Argentina, where plantings of Pinot Noir, Chardonnay and Semillon varietals enjoy optimal growth conditions for the perfect ripening of the fruit. The winery is state-of-the-art and is directed by Chandon’s international winemaking team, including many experts from Champagne. For Chandon Brut Fresco, the two traditional Champagne varietals, Pinot Noir and Chardonnay, along with small quantities of Semillon (of Bordeaux fame) come from vineyards located high in the foothills of the Andes Mountains. The exceptional soil, irrigated by the purest water from melted snow pack, and the near permanent sunshine produce grapes of exquisite character and health. These vineyards are located at altitudes ranging from 3,500 – 4,600 feet up sea level, making then some of the highest in the world. Under these healthful conditions very little pest control or spraying is ever needed. Given such advantageous conditions and over 150 years of viticulture history in Mendoza, Chandon is able to select only the finest grapes for Chandon Brut Fresco. True to its Champagne origin, Chandon produces Brut Fresco by the painstaking “methode traditionnelle” or Champagne method as it is known in the Champagne region of France. This is the most expensive and time-consuming process of sparkling wine production in which the wine is fermented in its actual bottle. This labor intensive method requires at least a year to complete properly, although many great sparkling wines may see many years of aging in the bottle before release.
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