The first female winemaker at Chandon Argentina, founded in 1959, headed its innovation and research team in charge of coming up with a new generation of Chandon Garden Spritz, a drink to be enjoyed all year round
Winemaker Ana Paula Bartolucci is used to pushing boundaries. She grew up surrounded by vineyards, studied Oenology at the prestigious Don Bosco University and then honed her skills in Europe and South Africa. In 2017, she became part of the big Chandon Family. The first female winemaker at Chandon Argentina, founded in 1959, headed its innovation and research team in charge of coming up with a new generation of Chandon Garden Spritz, a drink that quickly amassed its fan base as a drink to be enjoyed all year round. It’s a perfect summer serve with a sprig of rosemary and a sliver of dried orange, while in winter, you can serve it with a cinnamon stick and, of course, a sliver of dried orange. In an interview with Ana Paula Bartolucci, we found out all the secrets of this new generation of aperitifs.
‘The perfect combination of sweet and bitter of Chandon Garden Spritz adds a third dimension to sparkling wine. I’d say that that’s the real Argentina in a bottle. I was inspired by my grandmother’s liqueurs and our traditional Maté herbal tea, which is more than just a drink, it’s a ritual and a way of life. Chandon’s Argentinian sparkling wine and bitter-sweet orange liqueur with carefully selected spices invite you to take another sip, just like a tonic. We spent more than four years trying to find the ideal elements because I was going for a particular flavour profile, not too sweet, but not too bitter. It took me 64 attempts, but I did it. I’m especially proud that the process involves no artificial colours and no artificial aromas.’
What’s your favourite occasion for drinking Garden Spritz?
I like to drink Chandon Garden Spritz with my friends. That’s why I compare it to the ritual of drinking Maté, which Argentinians like to drink with the people they love. The amazing thing about this drink is that it goes well with a number of different dishes. It works perfectly with sushi and sashimi, but also with spicy Indian food. The winter version, with a cinnamon stick, would be great with dark chocolate. Preferably next to a fireplace.
Photos Miva/Chandon
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