CHANDON Boasts Three Cocktails in Its Spritz Collection
CHANDON has launched a new ready-to-serve Spritz collection, consisting of three sparkling cocktails designed for immediate consumption without any mixing or preparation required by the drinker.
CHANDON's Spritz collection includes an Orange Peel & Spices variety at 11.5% alcohol by volume, alongside lower alcohol options of Berries & Hibiscus and Lemon & Verbena, both at six percent alcohol by volume. The brand was able to ensure the reduced strength in the latter two through early harvested, low-sugar Muscat grapes and arrested fermentation.
CHANDON's Spritz collection uses botanical macerations from organic citrus fruits, Patagonian berries, hibiscus, and lemon verbena to achieve their flavor profiles. The beverages were developed over six years and 179 trials by a team spanning CHANDON’s winemaking regions in Argentina and California, and Inés de los Santos, mixologist and owner of Cochinchina.
Image Credit: CHANDON
CHANDON's Spritz collection includes an Orange Peel & Spices variety at 11.5% alcohol by volume, alongside lower alcohol options of Berries & Hibiscus and Lemon & Verbena, both at six percent alcohol by volume. The brand was able to ensure the reduced strength in the latter two through early harvested, low-sugar Muscat grapes and arrested fermentation.
CHANDON's Spritz collection uses botanical macerations from organic citrus fruits, Patagonian berries, hibiscus, and lemon verbena to achieve their flavor profiles. The beverages were developed over six years and 179 trials by a team spanning CHANDON’s winemaking regions in Argentina and California, and Inés de los Santos, mixologist and owner of Cochinchina.
Image Credit: CHANDON
Trend Themes
1. Ready-to-serve Premium Cocktails - Convenient, bar-quality sparkling cocktails sold pre-mixed create room for brands to capture at-home premium drinking occasions traditionally dominated by bars and restaurants.
2. Low-alcohol Craft Beverages - An emphasis on lower ABV options developed through viticultural and fermentation techniques signals potential for new portfolios that appeal to health-conscious and mindful-drinking consumers.
3. Botanical and Terroir-flavored Drinks - Use of region-specific botanicals and fruit macerations points to differentiated flavor stories that can command premium pricing and deepen provenance-driven consumer interest.
Industry Implications
1. Wine and Sparkling Beverage - Traditional wine producers leveraging winemaking expertise to create sparkling, ready-to-serve cocktails could reshape product lines and distribution strategies within the category.
2. Ready-to-drink Cocktail Market - The RTD cocktail segment is positioned to expand through premiumization and mixologist collaborations that blur lines between craft cocktails and packaged convenience.
3. Hospitality and On-premise Retail - Bars, restaurants, and event venues encountering demand for consistent, high-quality cocktails may integrate branded ready-to-serve offerings to diversify service models and margins.
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