Cruzat Cuvee Extra Brut
Best paired with seafood and fish with thick sauces, white meats with light sauces, pasta, and grilled or griddled meats.
Blend: 75% Pinot Noir, 25% Chardonnay
Critical AcclaimAll Vintages
Cruzat’s just off-dry blend of mostly Pinot Noir with 25% Chardonnay spends three years on its lees before disgorgement and is suitably rich and complex. Toast and wild mushroom notes are complemented by crunchy acidity and fine bubbles. 2018-23. Alcohol: 12%
Apricot pie, peach pit and yellow apples. Fresh and fruity on the palate with some fine bubbles and an easy finish. A blend of pinot noir and chardonnay.
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.
A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.
There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.