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Cruzat Cuvee Extra Brut
Best paired with seafood and fish with thick sauces, whitemeats with light sauces, pasta and grilled or griddled meats.
Blend: 75% Pinot Noir, 25% Chardonnay
Critical AcclaimAll Vintages
The winery was founded in 2004 by a group of Chilean businessmen and by Argentinian Agricultural Engineer and Winemaker Pedro Federico Rosell. Right from the beginning of the winery, our objective has been to develop high quality sparkling wines for the high-end segment, a market that shows great potential and growth in the region.
Initially, one of the priorities of the project was to find the most suitable place to plant vines and start building the winery in order to achieve the goal of making the highest quality sparkling wines. Then, the next step was to select regions that provided the ideal conditions: good altitude, good temperature and soils with good drainage.
Cruzat sparkling wines, made under the traditional method of second in-bottle fermentation, reflect a permanent search for excellence and a constant concern about every detail in the winemaking process. This is a product that combines tradition, knowledge and technology in the hands of experts who are daily dedicated to the production of Cruzat sparkling wines. Cruzat's work philosophy only admits "excellence in quality."
With vineyards tretching along the eastern side of the Andes Mountains from Patagonia in the south to Salta in the north, Argentina is one of the world’s largest and most dynamic wine producing countries—and most important in South America.
Since the late 20th century vineyard investments, improved winery technology and a commitment to innovation have all contributed to the country’s burgeoning image as a producer of great wines at all price points. The climate here is diverse but generally continental and agreeable, with hot, dry summers and cold snowy winters—a positive, as snow melt from the Andes Mountains is used heavily to irrigate vineyards. Grapes very rarely have any difficulty achieving full ripeness.
Argentina’s famous Mendoza region, responsible for more than 70% of Argentina’s wine production, is further divided into several sub-regions, with Luján de Cuyo and the Uco Valley most noteworthy. Red wines dominate here, especially Malbec, the country’s star variety, while Chardonnay is the most successful white.
The province of San Juan is best known for blends of Bonarda and Syrah. Torrontés is a specialty of the La Rioja and Salta regions, the latter of which is also responsible for excellent Malbecs grown at very high elevation.
Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.